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Picadillo

(by Judy Bolton-Fasman)

(Think of it as a Cuban version of Sloppy Joe.)

1 - 1 1/2 lb. ground beef

4 - 5 medium onions, chopped

8 oz. jar taco sauce

6 oz. tomato paste

1 c. raisins

15 oz. can of black beans (Goya’s frijoles negros)

1 1/2 c. brown or white rice

In a heavy pot over medium heat, combine beef, onions, taco sauce, tomato paste, and raisins.

Cook for at least 30 minutes.

In another pot, cover rice with plenty of water and cook until tender, approximately 40 - 45 minutes.

Rinse rice and set aside.

Rinse and drain beans, and mix with rice.

Serve the rice and beans alongside or over the beef.


(Read The Empty Plate, the story that accompanies this recipe.)


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