Piccadillo Cubano

We were stationed at MacDill AFB (Tampa, Florida) three times.  During our last stay, our household included two toddlers.  We didn’t eat out much in those days, but we did find a nearby Cuban restaurant that was great for take-out.  I always got the Piccadillo with black beans and white rice.  Since I stirred it all up together, I include black beans as part of my piccadillo when I make it at home.  It’s a wonderful savory dish, and I love the flecks of red and green color.

The restaurant always included a side of fried plantains if you’re trying to think of something to accompany this dish.  I think it’s a perfect complete meal as it is.

Ingredients

1 1/2 lb ground beef (or ground turkey)
3/4 t. salt
1/4 t. pepper
1/8 t. cayenne
1 1/2 t. cumin
1 small – medium onion, diced
2 cloves garlic, minced
2-15 oz. cans black beans, including liquid (3 cups cooked beans)
2.25 oz. can sliced black olives, drained
1/2 c. sliced green olives (with or without pimento), drained
4 oz. jar diced pimento
1/2 c. diced tomato, including liquid
3 c. water
3 cubes beef bouillon
1 bay leaf
2 T. cornstarch
1/3 c. cold water
3 c. rice, prepared

Directions

Season meat and brown in dutch oven over medium-high heat; drain if necessary.  (I’m going kind of light on the salt because so many other ingredients are salty.)  Add onions; saute until translucent.  Add garlic, beans, olives, pimento, tomato, beef broth & bay leaf.  Simmer, covered, over low heat for at least one hour; remove bay leaf.  Stir cornstarch into cold water until dissolved.  Add this liquid to meat mixture, and simmer for 10 minutes, stirring occasionally.  Serve over rice.  (I used brown rice today.)

Serves 6