Real African Dishes: [MC-AllEthnic-Recipes] Latin American Picadillo

Wednesday, November 23, 2011

[MC-AllEthnic-Recipes] Latin American Picadillo - Vegetable Relish

* Exported from MasterCook *

Latin American Picadillo - Vegetable Relish

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Condiment

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- to 2 onions, chopped
1 bell pepper -- to 2, red or green, chopped
2 garlic cloves -- crushed
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric -- *see Note
1 can black beans -- drained
4 tomatoes -- chopped or 1 can tomatoes
1 tablespoon sultanas -- or raisins
2 tablespoons capers
1 teaspoon ground cumin -- to 2 teaspoons
1 teaspoon oregano
1/2 teaspoon thyme
12 green olives
1/4 cup achiote oil -- *see Note
salt & freshly ground pepper -- to taste

Heat the oil in a large pan. Put in the onions and cook until soft. Then add the bell peppers, garlic and cayenne, plus the turmeric if using. Fry gently for a few minutes to soften the peppers.

Next, add the beans, tomatoes, sultanas or raisins, capers, cumin, oregano and thyme. Season with salt and pepper, and stir.

Reduce the heat now and leave to simmer for 10 to 15 minutes to deepen the flavors. Now put in the olives and simmer for a few more minutes to warm through. Serve with potatoes or rice.

Serves 2 to 4 as a main dish, or 8 as a side.

AuthorNote: there are many ways to make this Latin American dish with some variation on ingredients below. It has a lovely complex flavor and the mix also makes a great filling for burritos or empanadas.

Achiote oil uses annatto (bixa) seeds which give color and flavor. You could also use ordinary oil instead and add 1/2 teaspoon of turmeric.

* To make achiote oil, heat 1/2 cup annatto seeds in 1 cup vegetable oil. Boil until oil is deep bright orange. Stain the seeds from oil. Instead of this you can use ordinary vegetable oil and add 1/2 teaspoon turmeric, to give the color.

Cuisine:
"LatinAmerican/Hispanic"
Source:
"One World Vegetarian Cookbook by Troth Wells, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 479 Calories; 22g Fat (39.5% calories from fat); 17g Protein; 59g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 227mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 904680 0 0 0 0 0 4267 0