{"id":5885,"date":"2024-08-07T16:56:37","date_gmt":"2024-08-07T16:56:37","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=5885"},"modified":"2024-08-07T16:58:29","modified_gmt":"2024-08-07T16:58:29","slug":"black-bean-picadillo-skillet","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/black-bean-picadillo-skillet\/","title":{"rendered":"Black Bean Picadillo Skillet"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Black Bean Picadillo Skillet<\/span><\/h2>\n
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Classic picadillo\u2014be it the Mexican version studded with potatoes, the Cuban variety speckled with sweet raisins, or the Filipino style bolstered with diced carrots\u2014is a comfort food classic. While no two picadillos are alike and the components vary among regions, the common thread is ground beef cooked in a spicy tomato sauce. This recipe, which mixes and matches the flavors of various picadillos, swaps out the beef for a heap of black beans and tops it with shredded cheese, turning the meaty classic into a fully vegetarian meal.<\/span>
<\/div>Think of this as picadillo meets cheesy black bean bake\u2014a one-pan, no-fuss dinner that will please both vegetarians and meat eaters alike. Black beans swim in a simple-yet-flavorful sauce with tender potatoes, sliced green olives, and plump golden raisins\u2014components borrowed from both the Mexican and Cuban variations of picadillo. It\u2019s fiery, stewy, and ripe for topping with shredded cheese and baking until bubbling.<\/span><\/div>\n
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Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Jesse Szewxzyk – Epicurious<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> Tbsp.<\/span> extra-virgin olive oil<\/span><\/li>
  • 1<\/span> small green bell pepper<\/span> halved, seeds and ribs removed, finely chopped<\/span><\/li>
  • 1<\/span> small onion<\/span> finely chopped<\/span><\/li>
  • 8<\/span> oz.<\/span> russet potatoes<\/span> 1 very large or 2 small, peeled, cut into \u00bd” pieces<\/span><\/li>
  • 6<\/span> garlic cloves<\/span> finely grated<\/span><\/li>
  • \u2153<\/span> cup<\/span> tomato paste<\/span> preferably double-concentrated<\/span><\/li>
  • 1<\/span> Tbsp.<\/span> all-purpose flour<\/span><\/li>
  • 1<\/span> Tbsp.<\/span> ground coriander<\/span><\/li>
  • 1<\/span> Tbsp.<\/span> ground cumin<\/span><\/li>
  • 2<\/span> tsp.<\/span> Diamond Crystal or 1\u00bc tsp. Morton kosher salt<\/span><\/li>
  • 2<\/span> (15.5oz.) cans<\/span> black beans<\/span> rinsed and drained<\/span><\/li>
  • 1<\/span> cup<\/span> finely chopped cilantro<\/span> plus leaves for serving<\/span><\/li>
  • \u00bd<\/span> cup<\/span> sliced pitted green olives<\/span><\/li>
  • \u00bd<\/span> cup<\/span> golden raisins<\/span><\/li>
  • 1<\/span> Tbsp. plus 2 tsp.<\/span> Tabasco<\/span><\/li>
  • 1\u00bd<\/span> cups<\/span> water<\/span><\/li>
  • 8<\/span> oz.<\/span> Monterey Jack<\/span> coarsely grated (1\u20131\u00bd cups), divided<\/span><\/li>
  • Tortilla chips or warm tortillas<\/span> for serving<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Place a rack in top third of oven; preheat to 375\u2109. Heat 3 Tbsp. extra-virgin olive oil<\/strong> in a large cast-iron skillet over medium-high. Add 1 small green bell pepper, halved, seeds and ribs removed, finely chopped, 1 small onion, finely chopped, and 8 oz. russet potatoes (1 very large or 2 small), peeled, cut into \u00bd" pieces<\/strong>, and cook, stirring often, until pepper and onion are softened and starting to brown slightly and potatoes are tender enough you can smash but not so soft that they are falling apart, 12\u201316 minutes.<\/span><\/div><\/li>
    • Add 6 garlic cloves, finely grated, \u2153 cup tomato paste, preferably double-concentrated, 1 Tbsp. all-purpose flour, 1 Tbsp. ground coriander, 1 Tbsp. ground cumin, and 2 tsp. Diamond Crystal or 1\u00bc tsp. Morton kosher salt;<\/strong> cook, stirring often, until tomato paste coats vegetables and starts to stick to bottom of pan, about 4 minutes. Add two 15.5-oz. cans black beans, rinsed and drained, 1 cup finely chopped cilantro, \u00bd cup sliced pitted green olives, \u00bd cup golden raisins, 1 Tbsp. plus 2 tsp. Tabasco, and 1\u00bd cups water<\/strong>; stir until evenly combined. Bring to a boil, then remove from heat and stir in 2 oz. Monterey Jack, coarsely grated (about \u00bc cup)<\/strong>.<\/span><\/div><\/li>
    • Evenly cover surface of bean mixture with remaining 6 oz. Monterey Jack, coarsely grated (about 1 cup)<\/strong> and place skillet on a rimmed baking sheet (to catch any spills). Bake until cheese is melted and lightly browned, 23\u201328 minutes. (If cheese is not browning after 32 minutes, heat broiler and broil until browned, 1\u20133 minutes, depending on your broiler.)<\/span><\/div><\/li>
    • Remove black bean bake from oven and top with cilantro leaves<\/strong>. Serve with tortilla chips or warm tortillas<\/strong>.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      Make sure to saut\u00e9 your potatoes until they are just about cooked before adding any additional ingredients. The oven will help carry the potatoes to the finish line, but they need a head start to become perfectly tender. A final flourish of cilantro leaves brightens the whole thing up and it\u2019s ready to eat. Dig in with chips or warm tortillas and dinner is done.<\/span>
      <\/div>\n
      <\/span>Bryan’s Notes<\/span><\/h5>\nI made this last night, and it was fairly easy (don’t get put off by what seems to be a long list of ingredients; it isn’t too bad). My lovely wife and I both found it to be delicious. (NOTE: We left out the olives; we don’t like them). It will do us for several meals to come, as left-overs.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5882,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[618,1598,2901,2506,136,388,697,1712],"tags":[],"class_list":["post-5885","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-bryans-favorites","category-cuban","category-dinner","category-entree","category-mexican","category-stove-top","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/08\/black-bean-picadillo-skillet.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5885","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=5885"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5885\/revisions"}],"predecessor-version":[{"id":5891,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/5885\/revisions\/5891"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5882"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=5885"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=5885"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=5885"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}