apple & black bean picadillo

Categories
Beef
Salsas
Yield
6 Servings
MeasureIngredient
  JUDI M. PHELPS (BNVX05A)
Pieces (4x1-inc) orange
  Zest
4 tablespoons Peanut or safflower oil
  Julienned into slivers
4 mediums Onions -- coarsely chopped
½ cup Raisins or currants
2 tablespoons Garlic -- chopped
½ teaspoon Cinnamon
  Salt to taste -- optional
½ teaspoon Ground cloves
1 teaspoon Ground pepper
½ teaspoon Allspice
2 pounds Very lean beef -- chopped
  Or
½ teaspoon Nutmeg -- preferably
  Freshly
  Ground
  Grated
1 can Ital. plum tomatoes (35 oz)
2 larges Tart apples; peeled, cored
  Drained and chopped
  And cubed
Canned jalapeno peppers
1 can Black beans (16 oz) --
  Drained
  Seeded & sliced into rings
  And rinsed
1 can Green chilies (4 oz) --
  Chopped
¼ cup Capers -- drained

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

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