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| Apple And Black Bean Picadillo Recipe |
Category: Ethnic
Rating:
4.00
Servings: 6
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Ingredients
1 judi m. phelps (bnvx05a)
2 pieces (4x1-inc) orange
1 zest
4 tablespoon peanut or safflower oil
1 julienned into slivers
4 medium onions -- coarsely chopped
1/2 cup raisins or currants
2 tablespoon garlic -- chopped
1/2 teaspoon cinnamon
1 salt to taste -- optional
1/2 teaspoon ground cloves
1 teaspoon ground pepper
1/2 teaspoon allspice
2 lb very lean beef -- chopped
1 or
1/2 teaspoon nutmeg -- preferably
1 freshly
1 ground
1 grated
1 can ital. plum tomatoes (35 oz)
2 large tart apples; peeled, cored
1 drained and chopped
1 and cubed
3 canned jalapeno peppers
1 can black beans (16 oz) --
1 drained
1 seeded & sliced into rings
1 and rinsed
1 can green chilies (4 oz) --
1 chopped
1/4 cup capers -- drained
Cooking 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
ethnic,beans
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