Search

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.


Recent Posts

See All

Apple Pie

(by Evangeline Wurst) 1/2 c. unsalted butter 3 T. flour 1/4 c. water 1/2 c. sugar 1/2 c. brown sugar pastry for 9-in. double crust pie (here's one) 8 Granny Smith apples, peeled, cored, and sliced Pre

Chop Chae

(by Frances Park) For the sauce: 3 1/2 T. soy sauce 1 T. packed brown sugar 2 T. sesame oil 2 t. minced garlic 1 T. roasted sesame seeds black pepper to taste 1 large carrot 1 medium zucchini 1 red be

Onion Butter Toast

(by Tsara Shelton) 10 white onions, peeled and minced sesame oil, as needed In a large pot, heat 1 T. sesame oil. Add onions and stir constantly for about 5 minutes. Let onions cook over low heat for