Apple & black bean picadillo
6 Servings
Ingredients
| Quantity | 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 |
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