Cuban Picadillo, Abuela's Frijoles Negros, and white rice

Updated: Jul 24


Equipment needs:

2 x 3 quart pot with lid

cast iron skillet or saute pan

measuring cup

cutting board

knife

wooden spoon or similar



Picadillo Ingredients:

1 1/2 pounds ground beef 85% lean suggested

1 small yellow onion, diced

1 small green pepper, diced

3 cloves of garlic, minced

1 can salsa de tomate 8 oz

1/2 cup dry white wine

1/4 cup sliced green olives with pimentos

1 small box of raisins

1 teaspoon Pro Seasoning

1/2 teaspoon cumin

1/2 teaspoon dry oregano

2 Tablespoons olive oil

1/2 packet sazon


Method of Prep:

Heat a large saute pan or small braiser over medium high heat. Once the pan is hot, add olive oil, onions, and green pepper. Sweet veggies until soft. Add the garlic and stir for 30 seconds. Immediately add the ground beef and cook thoroughly. Remove the excess fat from the pan. Add the white wine and cook until dry. Add the seasonings, salsa de tomate, sazon, raisins, and olives. Cook on medium high heat until the tomato sauce is reduced by half, stirring occasionally. Serve with rice and beans.




Abuela's Frijoles Negros (the quick method)

2 cans black beans, drained reserve the liquid

1/4 cup olive oil

1 large onion

4 cloves of garlic

1 large green bell pepper

1 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon dry oregano

1 bay leaf

2 Tablespoon sugar

2 Tablespoons vinegar

2 Tablespoons dry white wine

2 Tablespoons olive oil


Method of prep:

Heat a 3 quart saucepan over medium heat. Add 3/4 cup olive oil, onion, and green pepper. Cook until soft. Add the garlic and cook for 30 seconds. Add the dry spices and cook for another 30 seconds. Add the wine wine, black beans, and 1/2 cup of the reserved liquid. Cook for 20 minutes, covered on low. Add the vinegar and olive oil, stir and serve.


White Rice

2 cups Mahatma Long grain rice

2 ¾ cups water

2 tablespoons olive oil

1 teaspoon salt


Method of Prep:

Bring water, oil, and salt to a boil. Add rice to the boiling water and stir. Reduce heat to simmer and cover with a tight fitting lid. Simmer (no peaking!) for about 20 minutes. Remove lid and fluff the rice with a fork. Reserve for service

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