WEEKDAYS 1e|12c|p

Black Bean Picadillo

Carla Hall
|
Servings: 6
|
easy
|
15 to 30 min
Part 1 of 2

Serve up this easy-to-make version of a Latin hash for your family tonight!


  • Ingredients
  • step-by-step directions
Ingredients
Black Bean Picadillo
  • 1/2 cup golden raisins
  • 2/3 cup hot water
  • 1 tablespoon canola oil
  • 1 1/2 cups diced yellow onion
  • 2 cloves garlic (thinly sliced)
  • kosher salt and freshly ground black pepper
  • 1 teaspoon ground Ancho Chile
  • 1 tablespoon tomato paste
  • 1/2 cup crushed tomatoes
  • 15 ounce can black beans (drained and rinsed)
  • 1/2 cup fresh or thawed frozen corn kernels
  • 1 cup cooked brown rice (to serve)
  • chopped cilantro (to garnish)
Directions
  • In a small bowl, cover the raisins with the hot water.  Let soak.
  • Heat the oil in a large skillet over medium heat.  Add the onion, garlic, 1/2 teaspoon salt and 1/4 teaspoon of pepper.  Cook, stirring occasionally, until the onion just starts to turn translucent, about 3 minutes.  Add the ground chiles and cook, stirring, for 1 minute.  Add the tomato paste and cook, stirring, for 2 minutes.
  • Stir in the crushed tomatoes, beans, corn, and raisins with their soaking liquid.  Bring to a boil, then reduce the heat and simmer for 5 minutes.
  • Serve over brown rice, garnished with cilantro.

    Tips
    - Use your favorite canned beans or tomatoes to clean out your pantry!
    - Can your fresh tomatoes in the summer to use in the winter! 

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