Vegetarian Picadillo Recipe
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.
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