Picadillo Con Arroz y Frijoles (Picadillo with Rice and Beans)
1 piece of garlic
1 small onion
1/2 red bell pepper
2 cups vegan “meat” chunks
1 cup water
3/4 cup tomato sauce (with pieces of tomatoes is really good)
1 tablespoon dried parsley
fresh oregano, minced, to taste
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon cumin
salt, to taste
pepper, to taste [u] Beans[/u]:
1 piece garlic
1/4 cup chopped carrot
1/4 cup chopped celery
1 (15-ounce) can pinto beans, drained.
1 cup water
1/2 cup tomato sauce
1/2 teaspoon cumin
1/2 teaspoon salt
pepper, to taste
crushed red pepper, to taste
[u]Picadillo[/u]:1. In a food processor, blend carrot, celery, garlic and onion until they're finely chopped in tiny pieces and reduced in size to 3 to 4 tablespoons.
2. Sauté the sofrito (blended veggies) with bell peper in olive oil until golden, then add the “meat” and sauté for about 1 minute. Add water and sauce, stir, add the herbs and let it cook for 8 to 10 minutes. At this point you should stir, add water if need and salt and pepper.
[u] Beans[/u]:3. Heat oil in a pot. Add garlic and sauté until golden. Add carrot and celery; cook for 30 to 60 seconds. Add the beans, water, and tomato sauce. Simmer on low heat for 10 to 12 minutes. Add water if it's dried and stir, add cumin, salt, and pepper. Let it cook for 1 to 2 minutes, then mashed a little bit not too much the beans and stir.
4. Serve beans over white/whole grain rice and set the picadillo aside and Enjoy!
Source of recipe: Because my mom is cuban, And I was craving beans, I decided to cook a very tasty cuban dish with my little touch, if any questions feel free to ask.