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.Print
Full of flavor and easy to prepare!
- 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
- 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
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.