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Apple And Black Bean Picadillo

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B3, B12, H, C, D, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Orange zest - (4x1-inc)

  2. 4 tablespoons 60ml Peanut or safflower oil - julienned into slivers

  3. 4 Onions - coarsely chopped (medium)

  4. 1/2 cup 80g / 2.8oz Raisins or currants

  5. 2 tablespoons 30ml Garlic - chopped

  6. 1/2 teaspoon 2 1/2ml Cinnamon

  7. Salt to taste - optional

  8. 1/2 teaspoon 2 1/2ml Ground cloves

  9. 1 teaspoon 5ml Ground pepper

  10. 1/2 teaspoon 2 1/2ml Allspice

  11. 2 lbs 908g / 32oz Very lean beef - chopped or 1/2 teaspoon 2 1/2ml Nutmeg - preferably freshly grated

  12. 1 Ital. Plum tomatoes - (35 oz)

  13. 2 Tart apples; peeled - cored (large), chopped and cubed

  14. 3 Canned jalapeno peppers

  15. 1 can Black beans - (16 oz), drained and sliced into rings, rinsed

  16. 1 Green chilies - (4 oz), choppe

  17. 1/4 cup 59ml Capers - drained

Instructions Jump to Ingredients ↑

  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. Stir in the tomatoes, jalapenos, orange zest, raisins, and the spices. Simmer, uncovered 20-30 minutes.

  3. Ten minutes before serving, mix in the apples, beans, and capers, stir and simmer over low heat so that apples do not become mushy. Transfer to deep serving bowl or covered dish and serve with rice.

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