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Old 04-04-2014, 04:14 PM
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Black Bean Picadillo

Carla Hall makes this meatless picadillo with black beans and golden raisins. She uses this to fill her Black Bean Empanadas.

1/2 cup golden raisins
2/3 cup hot water
1 tbsp canola oil
1 1/2 cups diced yellow onion
2 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
1 tsp ground Mexican chiles, such as ancho
2 tbsp tomato paste
1 - 15oz can black beans, rinsed and drained
1/2 cup fresh or frozen corn kernels
1/2 cup shredded sharp cheddar, Monterey jack or a blend
2 tbsp chopped fresh cilantro leaves (optional)

In a small bowl, cover the raisins with the hot water. Let soak.Heat oil in a large skillet over medium heat. Add onion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion just starts to turn translucent, about 3 minutes. Add ground chiles and cook, stirring, 1 minute. Add tomato paste and cook, stirring, 2 minutes. Stir in beans, corn and raisins with their soaking liquid. Bring to a boil, then reduce the heat and simmer 5 minutes. If serving alone or with tortillas or rice, top with the cheese and the cilantro if using. Makes 4 servings (3 cups) over rice or with tortillas.

-- Adapted from "Carla's Comfort Foods: Favorite Dishes from Around the World" by Carla Hall with Genevieve Ko
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