Apple & Black Bean Picadillo Recipe




Apple & Black Bean Picadillo Ingredients

1 judi m. phelps (bnvx05a)
2 pieces (4x1-inc) orange
1 zest
4 tbsp peanut or safflower oil
1 julienned into slivers
4 medium onions -- coarsely chopped
1/2 cup raisins or currants
2 tbsp garlic -- chopped
1/2 tsp cinnamon
1 salt to taste -- optional
1/2 tsp ground cloves
1 tsp ground pepper
1/2 tsp allspice
2 lb very lean beef -- chopped
1 or
1/2 tsp nutmeg -- preferably
1 freshly
1 ground
1 grated
1 can ital. plum tomatoes (35 oz)
2 large tart apples, peeled, cored
1 drained and chopped
1 and cubed
3 canned jalapeno peppers
1 can black beans (16 oz) --
1 drained
1 seeded & sliced into rings
1 and rinsed
1 can green chilies (4 oz) --
1 chopped
1/4 cup capers -- drained

A Recipe for
Apple & Black Bean Picadillo

 

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Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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Apple & Black Bean Picadillo

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Apple & Black Bean Picadillo Directions

1. In a large saute pan over moderately high heat, heat the oil until
rippling; add the onions, garlic, salt (optional), and pepper and
saute stirring frequently until onions are just golden. 2. Add the
meat and cook, stirring until it loses its red color. 3. Stir in the
tomatoes, jalapenos, orange zest, raisins, and the spices. Simmer,
uncovered 20-30 minutes. 4. Ten minutes before serving, mix in the
apples, beans, and capers, stir and simmer over low heat so that
apples do not become mushy. 5. Transfer to deep serving bowl or
covered dish and serve with rice. Makes 6-8 servings. SOURCE: The
Brilliant Bean Cookbook.

Recipe By :

From: Ladies Home Journal- August 1991

Serves: 6

 

 

 

 

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