Beef & Black Bean Picadillo with Charred Lime
Ingredients
- 1½ poundsground beef
- ·yellow onion
- ·garlic
- ·jalapeño
- ·ground cumin
- ·smoked paprika
- ·dried oregano
- 1 can (15 oz)black beans
- 1 can (14.5 oz)fire-roasted tomatoes
- 2 tablespoontomato paste
- ¾ cupgreen olives with pimientos
- ⅓ cupraisins
- ½ cupbeef broth
- 2 tablespoonolive oil
- ·lime
- ·salt
- ·black pepper
- ·cilantro
- ·white rice or couscous (for serving)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Seed and mince 1 jalapeño.
- 04
Chop a handful of fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no pink remains, about 5–7 minutes. Drain excess fat if needed.
- 02
Add diced onion and minced jalapeño to the beef. Cook, stirring occasionally, until softened, about 3 minutes.
- 03
Stir in minced garlic, 1 teaspoon cumin, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano. Cook for 1 minute until fragrant.
- 04
Add 2 tablespoons tomato paste and stir well to coat. Cook for 1 minute.
- 05
Pour in 1 can fire-roasted tomatoes (with juice), 1 can black beans (drained and rinsed), 3/4 cup green olives with pimientos, 1/3 cup raisins, and 1/2 cup beef broth. Stir to combine.
- 06
Bring to a simmer over medium heat. Cook uncovered for 15–18 minutes, stirring occasionally, until the sauce thickens and flavors meld. Season with salt and black pepper to taste.
- 07
Halve 1 lime. In a separate small pan over medium-high heat, place lime halves cut-side down and char for 2–3 minutes until caramelized.
- 08
Squeeze the charred lime juice into the picadillo just before serving. Stir in a handful of chopped cilantro. Taste and adjust seasoning if needed.
- 09
Serve over rice or couscous.
Spice Tips
The jalapeño brings moderate heat; for more fire, add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes to step 3. For less spice, remove the jalapeño seeds before mincing. A small shake of hot sauce stirred in at the end adds complexity without overwhelming the picadillo's sweet-savory character.
Make ahead: prepare the picadillo through step 6 up to 2 days in advance and refrigerate. Reheat gently on the stovetop before finishing with charred lime and cilantro. The raisins and olives are signature to picadillo — they balance the spice with sweetness and brininess. Leftovers keep refrigerated for up to 4 days and work well in tacos, stuffed peppers, or over eggs the next morning.