Vegetable Picadillo – beans – Hope you will like this one also, it is one of the best beans. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Read the sandwich descriptions on your menu. Most would be quite tasty and still filling without the meat. Just make sure to tell your server that you want to hold the chicken or roast beef, and to double up on the veggies and cheese.
Ingredients (use vegan versions):
- 1 tbl olive oil
- 1 green pepper, seeded and chopped
- 1 red pepper, seeded and chopped
- 1 onion, chopped
- 2 garlic cloved, minced
- 2 (15 oz) cans red kidney beans, rinsed and drained
- 1 (14-1/2 oz) can Rotele tomatoes (with jalapenos) can use diced
- 1/4 cup raisins
- 2 tbl tomato paste
- 1 teaspoon ground cumi
- 1/4 teaspoon cayenne pepper (taste before adding, if using Rotele)
Directions:
In a large saucepan, heat the oil. Saute the bell peppers, the onion and garlic until
softened, about 5 minutes. Stir in the beans, tomatoes, raisins, tomato paste, cumin, and
cayenne (if using). Bring to a boil. Reduce heat and simmer, stirring as needed, until
the flavors are blended, about 20 minutes.
This picadillo is excellent in vegan pita bread. Can also include lettuce and tomato as a
topping.
Serves: 4
Preparation time: 20 minutes
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