Pintos Picadillo
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.
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INGREDIENTS
Nutrition- 1tablespoon olive oil
- 1
- 1
- 2
- 2
- 1
- 1
- 1
- 1cup vegetable stock
- salt & freshly ground black pepper
- 2
- 1⁄2cup golden raisin
- 1⁄4
- 2
- 2tablespoons slivered almonds, toasted
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DIRECTIONS
- 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.
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