Title: Apple and Black Bean Picadillo
Categories: Vegetable Ethnic
Yield: 6 Servings

		M phelps (bnvx05a)
2		Pieces (4x1-inc) orange zest
4	tb	Peanut or safflower oil; julienned into slive
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
		; grated
1	cn	Ital. plum tomatoes (35 oz)
2	lg	Tart apples; peeled; cored
		And chopped; and cubed
3		Canned jalapeno peppers
1	cn	Black beans (16 oz); drained
		& sliced into rings; and rinsed
1	cn	Green chilies (4 oz); choppe
1/4	c	Capers; drained

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.

SOURCE: The Brilliant Bean Cookbook.

Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

previous

next