Black Bean Picadillo
Black Bean Picadillo is a hearty, flavorful dish blending tender steak, black beans, olives, and tomato sauce, perfect for a comforting meal with vibrant Latin-inspired flavors.
Ingredients
Instructions
- Place black beans in a large saucepan.
- Add water to cover beans by 2 inches.
- Bring to a boil and boil for 2 minutes.
- Remove from heat and cover the saucepan.
- Let the beans stand for 1 hour.
- Partially freeze the steak for 30 minutes, then cut very thin across the grain.
- Cook the steak in olive oil in a large skillet until no longer pink.
- Stir in chopped onion and minced garlic; cook until soft.
- Drain the soaked beans and discard the liquid.
- Return beans to the pan and add condensed beef broth and water.
- Stir the sliced steak mixture into the beans.
- Add dried hot pepper and bay leaf.
- Bring to a boil.
- Reduce heat to a slow simmer.
- Cover and simmer for 1 1/2 hours or until the beans are tender.
- Discard the bay leaf and hot pepper.
- Stir in tomato sauce and sliced stuffed olives.
- Simmer uncovered until nearly dry.
Tips & Substitutions
For a quicker cooking process, consider using canned black beans instead of dried ones. If you prefer a milder flavor, you can substitute the dried hot pepper with a mild chili powder. Additionally, if you don't have round steak, flank steak or sirloin can be excellent alternatives. For a twist, try adding spices like cumin or paprika to enhance the flavor profile.
Serving Suggestions
Serve the Black Bean Picadillo with lime wedges for a refreshing burst of flavor. It pairs beautifully with rice or warm tortillas, making it a perfect meal for busy weeknights. For a delightful spread, consider serving it alongside the Chili Tortilla Bake or in tacos topped with your favorite garnishes like avocado and cilantro.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a saucepan over medium heat, adding a splash of water if needed to prevent sticking. For longer storage, freeze in portions for up to 3 months and thaw in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Black Bean Picadillo contains roughly 844 calories, with 30g protein, 111g carbohydrates, and 35g fat. It is an excellent source of vitamin C (96% of the Daily Value), dietary fiber (91% of the Daily Value), and iron (77% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 792mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, you can easily make this Black Bean Picadillo vegetarian by omitting the steak and using vegetable broth instead of beef broth. You can also add more vegetables such as bell peppers or zucchini to create a hearty dish that still delivers great flavor.
How can I adjust the spiciness of the dish?
To adjust the spiciness, you can reduce the amount of dried hot pepper or remove the seeds from it before adding. For a spicier kick, consider adding fresh jalapeños or a dash of hot sauce at the end of cooking to taste, ensuring that you customize it to your heat preference.
What can I serve as a side dish with this recipe?
This Black Bean Picadillo goes well with several side dishes. Consider serving it alongside a simple green salad or cornbread. You could also pair it with guacamole and tortilla chips for a complete Mexican-inspired meal that is both satisfying and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).