Picaldillo with rice and black beans

1 Servings

Ingredients

Quantity Ingredient
1 cup Dried black beans
3 cups Water
½ pounds Ham hock
1½ teaspoon Salt
1 medium Onion, chopped
2 tablespoons Chopped green peppers
2 larges Garlic cloves, chopped
1 tablespoon Olive oil
1 tablespoon Oil
1 Onion, chopped
½ Green pepper, chopped
1½ pounds Lean ground beef
2 cups Canned tomatoes, undrained
1 tablespoon Raisins
1 teaspoon Capers
½ teaspoon Tabasco sauce (optional)
Salt & freshly ground pepper to taste
3 cups Cooked rice
2 Hard-cooked eggs, forced through a sieve
4 slices Bacon, fried crisp and crumbled
4 Bananas, sliced lengthwise and sauteed in butter (my note...I'd probably use sweet plaintains sauteed in olive oil myself here)

Directions

BEANS

PICADILLO

RICE, ETC

This next one is from one of my favoite cookbooks...the Dinah Shore Cookbook. I haven't tried it myself, but I have had picadillo from another recipe, and it is very good! Unfortunately, that recipe I lost a long time ago :(. Also, this calls for a garnish of crumble bacon and sieved hard-cooked eggs. In my opinion the dish would be excellent without it. I would not bother adding that myself...it is personal taste. And the beans...if you were short on time or didn't want to go through all the work of preparing them as per the recipe (cause I'm pretty lazy :) I would suggest using a can or 2 of black beans, sauteeing the onion, garlic & peppers in the oil, adding the beans with a bit of chopped ham if you like, salt & pepper to taste and simmering that for a few minutes. The beans are used as a topping on this.

(my addition..I would add some green pimiento stuffed olives also -- that's how I've had it before)

Beans: Cover beans with water and let stand overnight. Drain. Add water and bring to boil. Skim scum from top. Add ham hock and simmer, covered, until eans are tender, about 2 hours, adding more water if necessary. Add salt REmove ham from hock and cut into small chunks. Add to beans. Brown onions, green pepeprs and garlic in oil. Add to beans and serve as a sauce for picadillo and rice.

Picadillo: Sautee onions and green peppers in oil until brown. Add ground beef, tomatoes, raisins, capers, tabasco, salt & pepper (and olives, if you got 'em!). Cook, stirring, until mixutre is almost dry.

Arrange beans & picadillo over rice on warmed platter. Sprinkle with grated egg and crumbled bacon over top. Garnish with bananas.. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Mar 29, 1997

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