Ground Beef Picadillo
with Cuban-Style Black Beans & Poblano
Cooking time
20 minutes
Servings
2/4
Calories
650 /serving
From top to bottom, this Cuban-minded recipe puts carb-wise proteins on display. What’s on top? Black beans and poblano pepper simmered with garlic. What’s on the bottom? A hearty picadillo, combining richly seasoned ground beef and diced carrots for easy-eating mouthfuls.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Poblano pepper (or green pepper)
- 2 Garlic cloves
- 300g Nantes carrots
- 15ml Tomato paste
- 540ml Black beans (canned)
- 6g America Latina spices (garlic, salt, cumin, oregano, onion, paprika, tomato powder, ancho, red pepper, green pepper, white sesame, coriander, chili, canola oil, Cayenne pepper, cellulose fiber)
Contains: Sesame • Sulphites
You will need:
Large pan
Medium pan
Oil
Peeler
Salt & pepper (S&P)
Strainer
Total Fat
23 g
Saturated Fat
8 g
Sodium
780 mg
Total Carb
70 g
Sugars
11 g
Protein
44 g
Fibre
26 g
Preparation
Mise en place
- Peel and small-dice the carrots.
- Halve, core and small-dice the poblano.
- Mince the garlic.
- Drain and rinse the black beans.
Start the picadillo
- In a large pan, heat a drizzle of oil on medium-high.
- Add the carrots and sauté, 2 to 3 min., until beginning to soften.
- Add the beef and ½ the garlic; season with the spices (add ¼ or ½ for medium spicy) and S&P.
- Cook, breaking up the meat, 2 to 3 min., until lightly browned.
Finish the picadillo
- To the pan, add the tomato paste and cook, stirring often, 30 sec. to 1 min., until dark red.
- Add ½ cup water (double for 4 portions) and cook, partially covered, stirring occasionally, 3 to 5 min., until the beef* is cooked through and the carrots are tender.
- If the sauce seems dry, add up to ¼ cup water (double for 4 portions) until you achieve your desired consistency.
Sauté the vegetables
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the poblano (add ¼ or ½ for medium spicy) and sauté, 2 to 3 min., until blistered.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the black beans and 2 tbsp water (double for 4 portions). Sauté, 2 to 3 min., until warmed through; season with S&P.
Plate your dish
- Divide the picadillo between your plates.
- Top with the vegetables. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
