top of page

Picadillo

Updated: Apr 20, 2022

(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.)


 
 
 

Recent Posts

See All
Baloney Mustard Rolls

(by Kathy Lenney) Take a slice of baloney and place a dill pickle spear in the center. Squirt a line of mustard alongside the pickle. Roll the baloney around the pickle. (Read Grand Mothering, the st

 
 
 
Aloo Paratha

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped cor

 
 
 
Linguine with Crab

(by Aimee Lee Ball) 8 oz. linguine 2 T. extra virgin olive oil 2 small garlic cloves, minced 1/2 lb. fresh lump crab juice of 1 lemon large handful of Italian parsley, chopped salt and freshly ground

 
 
 

Comments

bottom of page