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This beef picadillo with black beans has 40 g of protein per serving and takes 45 minutes. The protein comes from lean ground beef and canned black beans, not powder, so it tastes like the real thing.
Picadillo is a Latin American skillet hash of ground beef, tomato, olives and raisins. The sweet and salty bits sit side by side in the same bite. The beans make it a full dinner with about 7 g of fiber per serving.
I use 90/10 beef because 80/20 leaves a pool of grease you have to spoon off. The trade-off is a little less richness, and a splash of olive brine at the end makes up for it.
The recipe serves 4, and each portion is about 375 g, so it fills a ground beef bowl without needing a side.
Why You’ll Love This Recipe
- 40 g protein per serving from beef and beans
- One skillet, 45 minutes, ordinary supermarket ingredients
- Sweet raisins and salty olives keep every bite interesting
- Leftovers hold up for 3 to 4 days in the fridge
Ingredient Notes
- lean ground beef (90/10): This gives most of the protein and leaves little fat to spoon off. 80/20 works but lowers protein by about 5 g per serving and leaves more grease.
- canned black beans: Rinse them in a colander until the water runs clear. Pinto or kidney beans work in the same amount.
- green olives and raisins: The olives bring salt and the raisins bring sweetness. Cut the raisins to 2 tbsp for a saltier, less sweet pot.
- ground cinnamon: Half a teaspoon adds warmth, not sweetness. Leave it out and the pot tastes closer to chili.
- crushed tomatoes: Crushed tomatoes cling to the beef better than diced. Plain tomato sauce works at the same amount.
- apple cider vinegar: It brightens the sweetness from the raisins. Red wine vinegar or lime juice both work as a swap.
Skillet Black Bean Beef Picadillo with Olives and Raisins
Ingredients
Method
- Heat the olive oil in a 30 cm / 12-inch deep-sided skillet over medium heat. Add the onion and bell pepper with a pinch of the salt and cook for 5 minutes, stirring now and then, until the onion turns translucent.
- Push the vegetables to the edges and add the ground beef. Press it flat and cook for 2 minutes without stirring, then break it into small crumbles and cook for 6 more minutes until no pink remains and it reaches 160 F / 71 C. If more than 2 tbsp of fat pools in the pan, spoon off the extra.
- Stir in the garlic, cumin, oregano, smoked paprika and cinnamon. Cook for 1 minute until fragrant.
- Add the crushed tomatoes, broth, vinegar, bay leaves, olives, raisins, capers, the remaining salt and the pepper. Bring to a bubble, reduce the heat to medium-low, partly cover, and simmer for 10 minutes, stirring once or twice.
- Stir in the black beans and simmer uncovered for 6 minutes, stirring every minute or two, until a spoon dragged across the bottom leaves a trail that stays open for a second. If the sauce still looks loose, give it 2 more minutes. Remove the bay leaves, stir in olive brine to taste, and serve topped with cilantro and a lime wedge.
Notes
- Ground beef is done at 160 F / 71 C, with no pink left in the pan.
- Rinse the canned beans until the water runs clear to keep the sauce bright red.
- Add the beans late so they hold their shape instead of turning mushy.
- Refrigerate leftovers within 2 hours, and store them in shallow containers so they cool quickly.
Tips for Success
- Press the ground beef flat and leave it alone for 2 minutes before breaking it up, so you get browned bits instead of gray crumbles.
- Dice the onion and pepper to about 6 mm so they soften into the sauce and don’t stay chunky.
- Rinse the black beans in a colander until the water runs clear, since canning liquid clouds the sauce and adds sodium.
- Simmer the last 6 minutes uncovered until a spoon dragged across the bottom leaves a trail that stays open for a second.
- Taste before serving and add green olive brine one teaspoon at a time if the raisins make the pot too sweet.
Variations
- Swap half the beef for ground pork for a softer texture, though protein drops by about 2 to 3 g per serving.
- Add 250 g of diced Yukon Gold potato with the tomatoes and extend the covered simmer to 15 minutes for the Cuban-style version.
- Cook 1 diced jalapeno with the onion and swap the cinnamon for a pinch of chipotle powder for a Tex-Mex kick.
Storage and Reheating
Beef picadillo with black beans keeps in an airtight container in the fridge for 3 to 4 days. Let it sit out no more than 2 hours before refrigerating. The flavor settles in overnight as the raisins and spices blend.
It freezes well for up to 3 months. I portion it flat into freezer bags and stack them in the chest freezer in the garage, which makes thawing fast. Thaw overnight in the fridge.
Reheat in a skillet over medium-low heat with 2 tbsp water, stirring for 5 to 6 minutes until steaming hot throughout. In the microwave, cover the bowl and heat for 2 minutes, stir, then heat 1 more minute.
Serving Suggestions
Beef picadillo with black beans is served over rice, in warm tortillas, or on its own in a black bean burrito bowl. A 150 g portion of cooked white rice adds about 4 g protein and 195 kcal, and the numbers on the card don’t include it.
For tacos, warm corn tortillas in a dry skillet and use a slotted spoon, since picadillo is looser than taco meat. Finish with chopped cilantro and a squeeze of lime.
A fried egg on top adds about 6 g protein. Sliced avocado and fried sweet plantains both go well with the salty olives.
FAQ
Why is my beef picadillo watery?
Picadillo turns watery when the sauce hasn’t reduced or the lid stayed on too long. Simmer it uncovered for 6 minutes after the beans go in, stirring every minute or two, until a spoon dragged across the bottom leaves a trail that stays open for a second. Drain the beans well too, since the canning liquid adds extra water.
Can I use pinto or kidney beans instead of black beans in picadillo?
Yes, swap in one 425 g / 15 oz can of pinto or kidney beans, drained and rinsed. The protein stays about the same per serving. Pinto beans turn creamier and break down a little, while kidney beans stay firm like black beans, so add either at the same point the recipe adds the beans.
Can I freeze beef picadillo with black beans?
Yes, it freezes well for up to 3 months. Cool it completely, portion it into freezer bags pressed flat, and thaw overnight in the fridge. The raisins stay plump and the beans soften slightly, so reheat gently in a skillet with 2 tbsp water instead of boiling it hard.
What do I serve with beef picadillo and black beans?
Serve it over 150 g of cooked white rice, in warm corn tortillas, or beside fried sweet plantains. A fried egg on top adds about 6 g protein. The beans already make it filling, so I often skip the rice and just add a lime wedge and sliced avocado.
Is beef picadillo gluten free?
Yes, this picadillo is gluten free as written because it uses no flour, soy sauce or breadcrumbs. Check the labels on the beef broth and canned tomatoes, since some brands add wheat-based ingredients. It’s also dairy free, and rice or corn tortillas keep the whole plate that way.
What is the difference between picadillo and taco meat?
Picadillo is a wet, tomato-based hash with olives, raisins and often potato, while taco meat is drier ground beef cooked with chili powder and cumin. Picadillo tastes sweet and briny, and taco meat tastes smoky and savory. You can eat picadillo in tacos, but it’s looser, so use sturdy corn tortillas.
