1

Vegetable Picadillo

Total Time
39 min
Prep
9 min
Cook
30 min
Serves
4
Difficulty
Easy
Picadillo is a classic dish in Spanish-speaking countries; it usually includes meat, but this vegetarian version packs as much flavor as the original.
Ingredients

olive oil

2 tsp

green pepper(s)

1 medium, seeded and chopped

sweet red pepper(s)

1 medium, seeded and chopped

uncooked onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), chopped

canned kidney beans

30 oz, rinsed and drained

canned diced tomatoes

14½ oz

canned tomato paste

2 Tbsp

ground cumin

1 tsp

cayenne pepper

¼ tsp

Instructions

  1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the bell peppers, onion, and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir in the beans, tomatoes, tomato paste, cumin, and cayenne; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Yields about 1 1/4 cups per serving.

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