A new twist on a Cuban favorite...

Picadillo con Frijoles Negros, Arroz Amarillo, y Aguacate

Pasta de Picadillo

One of my favorite, and oh so easy Cuban dishes is Picadillo...think of it like a Latin American sloppy joe or meat sauce, and it can be used as is, or as a filling for empanadas or chiles rellanos.  Normally we have this with white or yellow (saffron) rice, black beans, and avocado, but we had just had rice the night before, and while I was desiring the salty and sweet flavors of the dish, I felt like mixing things up a bit, so I tossed it with a whole wheat farfalle (bow tie pasta, Christopher's favorite shape)...no rice or beans, and the avocado was on the salad served on the side.  Either way you make it, this is an easy and wonderfully tasty dish that you should really try...

Picadillo

1 lb. lean ground beef (I use turkey)
1 tbs. olive oil
1 med. onion, chopped fine
1 med. green bell pepper, chopped fine (I've made it without too)
4 cloves garlic, minced
1/3 cup raisins
coarse salt and fresh ground black pepper, to taste
1 tsp. dried oregano
1 tsp. ground cumin
1 6oz. can tomato paste
2 cups beef broth
1/2 heaping cup small Spanish olives, halved (pimento stuffed or not)

Cook the onion and bell pepper in the olive oil over medium high heat until softened and just starting to turn golden; add the garlic and cook another minute or two.  Add the ground meat and brown it, breaking it up into small bits.  Add the remaining ingredients, except the olives, mix well, reduce heat and simmer for a half hour or so...it will be nice and thick...taste it for seasoning and stir in the olive halves.  If you really like a salty bit, you can stir in a few tablespoons of drained capers.  Use in what ever manner you wish and say yum.