We were stationed at MacDill AFB (Tampa, Florida) three times. During our last stay, our household included two toddlers. We didn’t eat out much in those days, but we did find a nearby Cuban restaurant that was great for take-out. I always got the Picadillo with black beans and white rice. Since I stirred it all up together, I include black beans as part of my picadillo when I make it at home. It’s a wonderful savory dish, and I love the flecks of red and green color.
The restaurant always included a side of fried plantains if you’re trying to think of something to accompany this dish. I think it’s a perfect complete meal as it is.
I recently made a double batch of picadillo, thinking we’d have some for one or two meals and I took the rest to the office for a welcome lunch with a new colleague. This was a big hit. I don’t want to tell tales, but some may have gone back for seconds. . . or thirds.
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Full of flavor and easy to prepare!
Ingredients
- 1 1/2 pound ground beef (or ground turkey)
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 – 1/2 teaspoon cayenne
- 2 teaspoons cumin
- 1 small – medium onion, diced
- 2 cloves garlic, minced
- 2-15 ounce cans black beans, including liquid (3 cups cooked beans)
- 2.25 ounce can sliced black olives, drained
- 1/2 cup sliced green olives (with or without pimento), drained
- 4 ounce jar diced pimento
- 1/2 cup diced tomato, including liquid
- 3 cups water
- 3 cubes beef bouillon
- 1 bay leaf
- 2 tablespoons cornstarch
- 1/3 cup cold water
- 3 cups prepared rice
Instructions
- Season meat and brown in dutch oven over medium-high heat; drain if necessary. (I’m going kind of light on the salt because so many other ingredients are salty.)
- Add onions; saute until translucent
- Add garlic, beans, olives, pimento, tomato, beef broth & bay leaf
- Simmer, covered, over low heat for at least one hour; remove bay leaf
- Stir cornstarch into cold water until dissolved
- Add this liquid to meat mixture, and simmer for 10 minutes, stirring occasionally
- Serve over rice