Photo of Slow cooker picadillo with black beans by WW

Slow cooker picadillo with black beans

6
4
4
SmartPoints® value per serving
Total Time
8 hr 20 min
Prep
15 min
Cook
8 hr 5 min
Serves
6
Difficulty
Easy
This traditional Cuban dish similar to American hash. The combination of rich beef paired with briny olives and sweet raisins make a wonderful topping to steamed rice or a burrito or taco filling. Simple to prepare, set it up in 15 minutes to eat for dinner after work or school. Our version included black beans for a hearty take on a Latin American classic. Serve alongside some mango slices sprinkled with lime juice and a hint of cayenne pepper to round out the meal. Great any time of year, this dish makes for a terrific make-your-own plate dinner with friends or family.

Ingredients

Uncooked 93% lean ground beef

1 pound(s)

Uncooked onion(s)

1 small, minced

Green pepper(s)

1 small, chopped

Canned tomato sauce

15 oz

Canned black beans

15 oz, rinsed and drained

Olive(s)

12 medium, chopped

Raisins

6 Tbsp, chopped

Dried oregano

1½ tsp

Ground cumin

1½ tsp

Garlic powder

¾ tsp

Ground allspice

¼ tsp, or to taste

Cayenne pepper

tsp

Kosher salt

1½ tsp, or to taste

Instructions

  1. In a large nonstick skillet over medium-high heat, brown beef; drain fat and add beef to slow cooker. Add remaining ingredients to slow cooker; stir well to combine. Cook on high for 3 hours or low for 6 to 8 hours. Adjust seasonings before serving, if desired. Yields a heaping 3/4 cup per serving.

Notes

Serve with hot sauce, if desired.