Recipe - Apple And Black Bean Picadillo

JUDI M. PHELPS (BNVX05A)
2 Pieces (4x1inc) orange
Zest
4 tablespoon Peanut or safflower oil
Julienned into slivers
4 md Onions coarsely chopped
One half cup Raisins or currants
2 tablespoon Garlic chopped
One half teaspoon Cinnamon
Salt to taste optional
One half teaspoon Ground cloves
1 teaspoon Ground pepper
One half teaspoon Allspice
2 pound Very lean beef chopped
Or
One half teaspoon Nutmeg preferably
Freshly
Ground
Grated
1 cn Ital. plum tomatoes (35 oz)
2 lg Tart apples; peeled, cored
Drained and chopped
And cubed
3 Canned jalapeno peppers
1 cn Black beans (16 oz)
Drained
Seeded & cut or sliced up into rings
And rinsed
1 cn Green chilies (4 oz)
Chopped
One fourth cup Capers drained

1. In a large saute pan over moderately high heat, heat the oil until
rippling; add the onions, garlic, salt (optional), and pepper and saute
stirring frequently until onions are just golden. 2. Add the meat and cook,
stirring until it loses its red color. 3. Stir in the tomatoes, jalapenos,
orange zest, raisins, and the spices. Simmer, uncovered 2030 minutes. 4.
Ten minutes before serving, mix in the apples, beans, and capers, stir and
simmer over low heat so that apples do not become mushy. 5. Transfer to
deep serving bowl or covered dish and serve with rice. Makes 68 servings.
SOURCE: The Brilliant Bean Cookbook.

Recipe By :

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip