Cuban Picadillo
Cuban Picadillo
(V, VG, GF)
This plant-based version of the beloved Cuban delicacy brings together a medley of wholesome ingredients, without compromising its distinct taste and hearty texture. Combining a harmonious blend of onions, garlic, beans, and savory spices, this dish is bursting with mouthwatering flavor. Accompanied by diced potatoes, plump green olives, and sweet raisins, each bite offers a delightful contrast of savory and sweet notes. Simmered in a rich tomato sauce, this vegan Cuban picadillo delicately melds together to create a dish that is both comforting and satisfying.
Servings | 4
Ingredients
1 large russet potato, cubed
2 tsp salt
2 tsp extra-virgin olive oil
1/2 medium onion, diced
3 cloves garlic, minced
2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp kosher salt
3/4 tsp ground black pepper
3/4 tsp ground cinnamon
1/8 tsp ground cloves
1 bay leaf
1 15 oz can black beans, drained and rinsed
1 15 oz can dark red kidney beans, drained and rinsed
2 Tbsp tomato paste
1/2 c water, plus more as needed
1 Tbsp red wine vinegar
1/3 c raisins
1/3 c small pimiento-stuffed green olives
Lime wedges
Chopped cilantro
Chopped green onions
Spicy Pickled Onions
Hot sauce of choice
Directions
Scrub the potato clean, and cut into 1” cubes. Add to a pot of boiling salted water. Bring to a boil, then reduce heat to medium. Simmer until fork tender, about 6 minutes. Drain, and set aside.
Heat the oil in a large, nonstick skillet over medium heat. Add the onion to the pan, and cook until translucent. Peel and crush the garlic cloves and place in a small bowl with cumin, salt, coriander, pepper, cinnamon, cloves, and bay leaf. Add the spice mixture to the pan and toast it for approximately 30 seconds.
Add the black beans and kidney beans to the pan and stir fry until heated through. Push beans to one side of the pan and add the tomato paste in the other. Fry for 1 minute, stirring constantly. Add water, vinegar, raisins, and stir to combine. Bring to a boil, then reduce heat to low and simmer, uncovered, 3–4 minutes, until the liquid has reduced and thickened.
Add the potatoes to the pan, along with the olives. Stir to combine and cook for 1–2 minutes.
Serve and top with chopped cilantro, green onion, Spicy Pickled Onions, and a squeeze of lime. Add hot sauce if you’re into that. My favorite is Cholula.
