Apple & black bean picadillo

Yield: 6 Servings

Measure Ingredient
JUDI M. PHELPS (BNVX05A)
2 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
3 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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