Vegetarian Picadillo Recipe
Would you like to try a tasty Vegetarian Picadillo recipe? This recipe will save you dollars which you have spent at Mexican restaurants for similar or perhaps inferior taste. Get all set to serve Vegetarian Picadillo as a Side Dish today. A good way to use up Vegetable is to make some delicious Vegetarian Picadillo. Serve this Vegetarian Picadillo at the table today and watch it disappear in delight!
Ingredients
4 teaspoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 small eggplant (6 ounces), cut into 1/2 inch cubes but not peeled
1 small sweet red pepper (bounces), cored, seeded, and cut into 1/2 inch squares
1 small yellow squash, sliced 1/4 inch thick
1 cup) 3/4 teaspoon ground coriander
1/2 teaspoon each chili powder and ground cumin
1/4 teaspoon salt, or to taste
1 can (14 1/2 ounces) low-sodium tomatoes, crushed, with their juice
2 tablespoons cider vinegar (optional)
2 cups cooked pinto beans or kidney beans
1/4 cup raisins
2 tablespoons chopped almonds (optional)
Directions
1 ln a 5 quart Dutch oven or large heavy saucepan, heat 2 teaspoons of the oil over moderate heat.
Add the onion and garlic and saute, stirring frequently, for 6 minutes or until the onion is golden.
Add the remaining 2 teaspoons of oil, the eggplant, red pepper, and squash; cook, stirring, for2 minutes.
Lower the heat, cover, and cook for 1 0 minutes or until all the vegetables are tender.
2 Stir in the coriander, chili powder, cumin, salt, tomatoes, and vinegar if using, and cook over moderate heat, stirring occasionally, for 7 minutes or until thickened.
Stir in the beans, raisins, and almonds if desired, and cook 5 minutes longer.
Add the onion and garlic and saute, stirring frequently, for 6 minutes or until the onion is golden.
Add the remaining 2 teaspoons of oil, the eggplant, red pepper, and squash; cook, stirring, for2 minutes.
Lower the heat, cover, and cook for 1 0 minutes or until all the vegetables are tender.
2 Stir in the coriander, chili powder, cumin, salt, tomatoes, and vinegar if using, and cook over moderate heat, stirring occasionally, for 7 minutes or until thickened.
Stir in the beans, raisins, and almonds if desired, and cook 5 minutes longer.
