Quick Bean Picadillo
Adapted from a recipe by Amy Cotler, One-Pot Vegetarian Dishes
Picadillo is a traditional South American dish rich with spices, raisins, and green olives. While the combination may sound unusual, the end result is surprisingly good. Despite the long list of ingredients, this dish is a snap to throw together. Just assemble everything by the side of the stove, as the dish cooks quickly.
- 1 large onion, chopped
- 1-2 jalapeno peppers, seeded and finely chopped
- 1 celery rib, diced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- Pinch of ground cloves
- 1(28-ounce) can plum tomatoes, drained
- 3 garlic cloves, chopped
- 1/2 cup chopped green olives, with or without pimientos
- 2 (19-ounce) cans kidney beans, rinsed and drained
- 1 1/2 cups fresh corn kernels or 1 (10-ounce) package frozen corn, thawed
- 1/2 cup raisins
- 2 tablespoons white wine vinegar or cider vinegar
- 1/2 teaspoon salt, optional
Heat a non-stick skillet to medium-high. Add the onion, jalapeno peppers, celery, cumin, coriander, oregano, cinnamon, and cloves. Cook, stirring constantly for 1 minute to combine the flavors.
Add the tomatoes and stir, breaking them up with a wooden spoon. Add the garlic, olives, beans, corn, raisins, vinegar, and salt. Reduce the heat to medium, cover, and simmer 10 minutes. Ladle into warm bowls.
Serve alone or with rice or corn bread. If you plan on serving this dish at room temperature or cold, simply add a tablespoon of vinegar.
Optional: Sprinkle with 1/4 cup sliced almonds before serving
Per serving: 271 Calories (kcal); 3g Total Fat; (8% calories from fat); 13g Protein; 54g Carbohydrate; 0mg Cholesterol; 933mg Sodium (without salt)
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