Picadillo Recipe
Ingredients
| Onion | 1 , chopped | |
| Green pepper | 1/2 , chopped | |
| Oil | 1 Tablespoon | |
| Beef | 1 1/2 Pound, chopped | |
| Canned tomatoes | 2 Cup (16 tbs), undrained | |
| Raisins | 1 Tablespoon | |
| Capers | 1 Teaspoon | |
| Ground black pepper | 1 To taste | |
| 1 hard-cooked egg white, chopped | ||
| Cooked rice | 6 Cup (16 tbs) | |
| 4 bananas sauteed in butter | ||
| Salt | To Taste | |
Directions
1. Boil the beans in three cups of water two minutes. Cover and let stand overnight.
2. Add the ham hock and salt and simmer, covered, until the beans are tender, or about two hours. Add more water if necessary.
3. Brown the onion, green pepper and garlic in the oil. Add to the beans and serve as a sauce for picadillo and rice.
2. Add the ham hock and salt and simmer, covered, until the beans are tender, or about two hours. Add more water if necessary.
3. Brown the onion, green pepper and garlic in the oil. Add to the beans and serve as a sauce for picadillo and rice.
Chef
