Here’s a perfect, dinner-ready Picadillo with Beans—comforting, flavorful, and balanced. This version is classic Latin-style (Cuban/Mexican–inspired) and works beautifully with rice or tortillas.
🍽️ Picadillo with Beans (Serves 4)
Picadillo Ingredients
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1 lb ground beef (80/20 preferred)
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1 tbsp olive oil
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1 medium onion, finely diced
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1 bell pepper (green or red), diced
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3 cloves garlic, minced
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1 can (14–15 oz) diced tomatoes (or 2 fresh, chopped)
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2 tbsp tomato paste
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp oregano
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½ tsp black pepper
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Salt to taste
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¼ cup beef broth or water
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¼ cup green olives, sliced
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1–2 tbsp capers (optional but excellent)
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1 tbsp vinegar or fresh lime juice
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Optional: ¼ cup raisins (traditional Cuban touch)
Beans (Simple & Flavorful)
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1 can black beans or pinto beans, drained and rinsed
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1 tbsp olive oil
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½ small onion, minced
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1 clove garlic, minced
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½ tsp cumin
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Salt to taste
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Splash of broth or water
🔥 Instructions
1. Make the Picadillo
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Heat olive oil in a large skillet over medium heat.
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Sauté onion and bell pepper until soft (4–5 minutes).
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Add garlic; cook 30 seconds until fragrant.
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Add ground beef, breaking it up. Cook until browned. Drain excess fat if needed.
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Stir in tomato paste, cumin, paprika, oregano, salt, and pepper.
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Add diced tomatoes and broth. Simmer 10–15 minutes until thick and rich.
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Stir in olives, capers, raisins (if using), and vinegar/lime juice.
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Taste and adjust seasoning. Remove from heat.
2. Prepare the Beans
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Heat olive oil in a small saucepan.
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Sauté onion until soft, add garlic for 30 seconds.
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Stir in beans, cumin, salt, and a splash of liquid.
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Simmer 5–10 minutes. Lightly mash some beans for creaminess if desired.
🍚 To Serve
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Over white rice (classic)
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With yellow rice
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In tacos or burritos
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With fried plantains or a simple salad
If you want:
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🌶️ spicy version
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🥔 picadillo with potatoes
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🇨🇺 authentic Cuban style
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🇲🇽 Mexican-style picadillo