Recipe book · 45 min
Cuban picadillo
Ground beef simmered with tomato, olives and a few raisins. Sweet, salty, and on the table fast.
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How to cook it · about 45 minutes
- Start the rice. Warm the black beans with their liquid in a small pot over low heat.
- Dice the onion and bell pepper and mince the garlic. Cook them in the olive oil in a large skillet over medium heat for 6 minutes until soft.
- Turn the heat to medium-high, add the ground beef and break it up. Cook 6 to 7 minutes until browned all over, then spoon off most of the fat.
- Stir in the cumin, oregano and salt for 30 seconds. Pour in the wine and let it bubble for 2 minutes.
- Add the tomato sauce, bay leaf, olives (halved if large) and raisins. Simmer on low, uncovered, for 15 minutes until thick. Pull out the bay leaf and taste for salt.
- Serve the picadillo over white rice with black beans on the side.
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