- Total Time
Picadillo is a classic dish in Spanish-speaking countries; it usually includes meat, but this vegetarian version packs as much flavor as the original.
olive oil2 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 clove(s), medium, chopped
canned kidney beans30 oz, rinsed and drained
canned diced tomatoes14 ½ oz
canned tomato paste2 Tbsp
ground cumin1 tsp
cayenne pepper¼ tsp
- 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.