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Overhead shot of beef picadillo studded with black beans, olives and raisins in a black skillet on a wood board

Skillet Black Bean Beef Picadillo with Olives and Raisins

Skillet beef picadillo with black beans, green olives and raisins. Serves 4 at about 40 g protein each.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 537
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium (150 g); diced into 6 mm pieces
  • 1 green bell pepper medium (150 g); diced into 6 mm pieces
  • 680 g lean ground beef (90/10) / 1.5 lb
  • 4 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1 can crushed tomatoes (425 g / 15 oz)
  • 120 ml low-sodium beef broth / 1/2 cup
  • 1 tbsp apple cider vinegar
  • 2 bay leaves
  • 60 g pimiento-stuffed green olives / 1/3 cup; halved
  • 40 g raisins / 1/4 cup
  • 1 tbsp capers drained
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 can canned black beans (425 g / 15 oz); drained and rinsed
  • 1 green olive brine to 2 tsp; to taste, added at the end
  • 15 g fresh cilantro / 1/4 cup; chopped, for serving
  • 1 lime cut into wedges, for serving

Method
 

  1. 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.
  2. 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.
  3. Stir in the garlic, cumin, oregano, smoked paprika and cinnamon. Cook for 1 minute until fragrant.
  4. 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.
  5. 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.