Vegan Bean Picadillo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
.5 cup, packed Raisins 2 cup Vegetable Broth 2 tbsp Grapeseed Oil 3 clove Garlic 2 cup, chopped Onions, raw 1 dash Salt 1 tsp Crushed Red Pepper Flakes (by SHERILG) 1 tbsp Chili powder 2 tsp Cumin seed 3.5 cup Hunt's Fire Roasted Diced Tomato .15 cup Tomato Paste 2 cup Beans, red kidney 2 cup Beans - Bush's Black Beans Reduced Sodium 2 cup Pinto Bean, Great Value 4 tbsp Cilantro, raw 6 serving Spanish Olives w/pimento - 2 Olives 2 tbsp, drained Capers, canned
In a small bowl, cover the raisins with the hot water. Let soak.
2 Heat the oil in a large skillet over medium heat. Add the onion, garlic, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Cook, stirring occasionally, until the onion just starts to turn translucent, about 3 minutes. Add the ground chiles and cumin cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.
3 Stir in the crushed tomatoes, beans, olives, capers, and raisins with their soaking liquid. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user OUTRAGE20.
2 Heat the oil in a large skillet over medium heat. Add the onion, garlic, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Cook, stirring occasionally, until the onion just starts to turn translucent, about 3 minutes. Add the ground chiles and cumin cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 2 minutes.
3 Stir in the crushed tomatoes, beans, olives, capers, and raisins with their soaking liquid. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user OUTRAGE20.
Nutritional Info Amount Per Serving
- Calories: 373.9
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,874.2 mg
- Total Carbs: 69.4 g
- Dietary Fiber: 18.8 g
- Protein: 16.1 g
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