Recipe by DailyInspiration
Pinto benas replace the traditional ground beef in this vibrant Mexican dish that is at once sweet, spicy, hot and piquant. Recipe is from my Fresh from the Vegetarian Slow Cooker cookbook.
Top Review by Chef Tweaker
At least once a week I slow cook the dinner and once a week we are doing "meatless" meals so this was a good new recipe to find. I was a little unclear how to serve it though... it was more of a skillet meal with the rice stirred in and beef picadillo would be served with tortillas and sides. I didn't have any tortillas on hand and we were in a hurry so I think I served it as a one pot meal.
I did have to make some substitutions due to what I had on hand. No green chiles and just a small amount of sweet pepper so I also added some carrots in step 1. I added some jalepeno tabasco sauce but never did quite make it to "spicy". That was for the best though since my family has a low spice tolerance! My apples were on the small side so I added 2 and didn't regret it. I used chicken stock and brown rice. The black olives and raisins were omitted. Hubby said he would like the olives and I was thinking of only adding the raisins next time. Rather than black olives, I think green ones or some capers would be a nice touch. The almonds do add to the dish but I think I may sprinkle them on top of each serving. DD doesn't like them.
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 small red bell pepper, seeded and chopped
- 2 garlic cloves, minced
- 2 (15 1/2 ounce) cans pinto beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 (4 ounce) candiced mild green chilies, drained
- 1 granny-smith apple, peeled, cored and chopped
- 1 cup vegetable stock
- salt & freshly ground black pepper
- 2 cups long grain rice, cooked (or brown rice)
- 1⁄2 cup golden raisin
- 1⁄4 cup black olives, drained and sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons slivered almonds, toasted
Directions See How It's Made
- Heat oil in a large skillet over medium heat. Add the onion and bell pepper, cover and cook until softened, about 5 minutes.
- Transfer the vegetables to a 3 1/2 -4 quart slow cooker. Add the garlic, beans, tomatoes, chilies, apple, and stock; season with salt and pepper, cover and cook on low for 6-8 hours. About 10 minutes before serving, stir in the rice, raisins, olives, parsley and almonds.