Pintos Picadillo
- Number of Servings: 6
Ingredients
Olive Oil, 1 tbspOnions, raw, 1 medium, dicedRed bell peppers, 1 medium, dicedGarlic, 2 cloves, minced or pressedCumin seed, 2 tsp powderedCoriander seed, 2 tsp powderedPinto beans, 2 cans, drained and rinsedDiced canned Tomatoes, 1 14.5 oz can Granny smith apple, 1 medium, peeled and choppedCooked brown rice, 2 cupsRaisins, .5 cupBlack Olives, .25 cup, dicedAlmonds, .25 cup, chopped or use sliveredParsley, .25 cup, choppedSalt and pepper to tasteTabasco or other hot sauce to taste
1. Heat oil in a skillet and cook onions and bell peppers in it. Cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander. Cook for another minute.
3. Add onion and pepper mixture, plus all ingredients through granny smith apple to a slow cooker.
4. Add 1 cup of water to the slow cooker and stir.
5. Cook on low for 6-8 hours.
6. 10 minutes before serving, add the rest of the ingredients. Allow to heat through and then serve.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MARASCA.
2. Add garlic, cumin, coriander. Cook for another minute.
3. Add onion and pepper mixture, plus all ingredients through granny smith apple to a slow cooker.
4. Add 1 cup of water to the slow cooker and stir.
5. Cook on low for 6-8 hours.
6. 10 minutes before serving, add the rest of the ingredients. Allow to heat through and then serve.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user MARASCA.
Nutritional Info Amount Per Serving
- Calories: 318.3
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 465.3 mg
- Total Carbs: 63.5 g
- Dietary Fiber: 13.6 g
- Protein: 11.4 g
Member Reviews