Marilyn Horne's Picadillo

Recipe Ingredients

1/3 cup	20g / 0.7oz	Dried currants
2 tablespoons	30ml	Oil - divided
1 cup	62g / 2.2oz	Finely-chopped onion
1 tablespoon	15ml	Finely-chopped garlic
1 cup	146g / 5.1oz	Chopped green bell pepper
2/3 cup	157ml	Stuffed green olives
1		Drained capers - (3 oz)
2 1/2 tablespoons	37ml	Vinegar
1 teaspoon	5ml	Freshly-ground black pepper
1/3 teaspoon	1.7ml	Ground cloves
1/4 teaspoon	1.3ml	Cinnamon
1		Bay leaf
		Hot pepper sauce - to taste
		Salt - to taste
2 lbs	908g / 32oz	Ground beef
		= (ground turkey can be
		Substituted for half the beef)
4 cups	250g / 8.8oz	Chopped peeled tomatoes
		Hot cooked rice - for serving

Recipe Instructions

Place the currants in a bowl, cover with warm water and let stand 30 minutes. Drain.

Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion, garlic and bell pepper and cook until tender, stirring constantly, 4 to 5 minutes. Stir in the olives, capers, vinegar, pepper, cloves, cinnamon, bay leaf, and hot pepper sauce and salt to taste. Cook, stirring frequently, for 10 minutes.

Heat the remaining 1 tablespoon of oil in a Dutch oven over high heat. Add the ground beef and cook until browned, stirring to break up the lumps, 5 minutes. Drain.

Stir in the olive mixture, drained currants and tomatoes and mix well. Cook over medium-low heat, loosely covered, stirring frequently and skimming off the fat as needed, 1 hour. Remove the bay leaf and discard.

To serve, spoon the picadillo over rice. Can be served cold or at room temperature as well as hot.

This recipe yields 6 servings.

Each serving: 378 calories; 684 mg sodium; 90 mg cholesterol; 24 grams fat; 8 grams saturated fat; 12 grams carbohydrates; 27 grams protein; 2.14 grams fiber.

Source:
The Los Angeles Times, 05-29-2002

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