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Cuban Comfort Food » digest LA
picadillo y frijoles negros

picadillo y frijoles negros

After a month of travel, illness, and finally the marathon; I have time to blog/cook again. My first weekend since I got back and it is a miserable rainy Saturday. I slept in, did some laundry and then craved some comfort food. Since my pops is all the way back in Philly, I had to make his picadillo and black beans recipe for myself.

Picadillo and black beans are both made with sofrito as a starting point. Sofrito is diced onion, peppers and garlic sauteed for a long time until soft. It is a bit different than French cuisine, which starts with mirepoix (onions, carrots, celery). Either way, I still get to practice my knife skillz.

We were raised on food like this, but I have never had anything like picadillo in any restaurants or anywhere else. Here’s the recipe according to my pops:

In a large skillet, heat 2 tbsp. oil.
When fragrant add,
1 cup finely chopped onion,
1 small to medium green pepper minced (same size as onion),
2 tbsp. minced garlic,
1 tsp. cumin,
1 tsp. oregano,
1/2 tsp. cinnamon,
cook low heat till onion is translucent.
Add 1 lb. ground beef (chuck 20% fat).
Raise to high heat. Keep breaking up lumps, chopping it and turning it until it is finely chopped
Cook thoroughly and drain off the fat.
Add 1/3 can tomato paste,
1 28 oz can plum tomato with juice,
½ cup seedless raisins,
½ cup Manzanilla olives roughly chopped,
salt and pepper to taste.
Simmer 20 minutes or until thickened.

Serve over white rice.

  • Dad

    It looks pretty

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