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Apple and Black Bean Picadillo



  • Prep Time: N/A
  • Cooking Time: N/A

Apple and Black Bean Picadillo

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

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.

Ingredients:

JUDI M. PHELPS (BNVX05A)
2 Pieces (4x1-inc) orange
Zest
4 tb Peanut or safflower oil
Julienned into slivers
4 md Onions -- coarsely chopped
1/2 c Raisins or currants
2 tb Garlic -- chopped
1/2 ts Cinnamon
Salt to taste -- optional
1/2 ts Ground cloves
1 ts Ground pepper
1/2 ts Allspice
2 lb Very lean beef -- chopped
Or
1/2 ts Nutmeg -- preferably
Freshly
Ground
Grated
1 cn Ital. plum tomatoes (35 oz)
2 lg Tart apples; peeled, cored
Drained and chopped
And cubed
3 Canned jalapeno peppers
1 cn Black beans (16 oz) --
Drained
Seeded & sliced into rings
And rinsed
1 cn Green chilies (4 oz) --
Chopped
1/4 c Capers -- drained

Serves:

6 Servings

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