Apple And Black Bean Picadillo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Beans, Ethnic | 6 | Servings | |
INGREDIENTS
| JUDI M. PHELPS, BNVX05A | ||
| 2 | Pieces, 4×1-inc orange | |
| Zest | ||
| 4 | T | Peanut or safflower oil |
| Julienned into slivers | ||
| 4 | Onions, coarsely chopped | |
| 1/2 | c | Raisins or currants |
| 2 | T | Garlic, chopped |
| 1/2 | t | Cinnamon |
| Salt to taste, optional | ||
| 1/2 | t | Ground cloves |
| 1 | t | Ground pepper |
| 1/2 | t | Allspice |
| 2 | lb | Very lean beef, chopped |
| Or | ||
| 1/2 | t | Nutmeg, preferably |
| Freshly | ||
| Ground | ||
| Grated | ||
| 1 | Ital. plum tomatoes, 35 oz | |
| 2 | Tart apples, peeled cored | |
| Drained and chopped | ||
| And cubed | ||
| 3 | Canned jalapeno peppers | |
| 1 | Black beans, 16 oz | |
| Drained | ||
| Seeded & sliced into rings | ||
| And rinsed | ||
| 1 | Green chilies, 4 oz | |
| Chopped | ||
| 1/4 | c | Capers, drained |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 628
Calories From Fat: 320
Total Fat: 34.8g
Cholesterol: 113.4mg
Sodium: 768.8mg
Potassium: 1032.9mg
Carbohydrates: 41.3g
Fiber: 10.7g
Sugar: 4.4g
Protein: 37.7g