Vegetable Picadillo
1 tbl olive oil
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 onion, chopped
2 garlic cloved, minced
2 (15 oz) cans red kidney beans, rinsed and drained
1 (14-1/2 oz) can Rotele tomatoes (with jalapenos) can use diced
1/4 cup raisins
2 tbl tomato paste
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (taste before adding, if using Rotele)
In a large saucepan, heat the oil. Saute the bell peppers, the onion and garlic until softened, about 5 minutes. Stir in the beans, tomatoes, raisins, tomato paste, cumin, and cayenne (if using). Bring to a boil. Reduce heat and simmer, stirring as needed, until the flavors are blended, about 20 minutes.
This picadillo is excellent in vegan pita bread. Can also include lettuce and tomato as a topping.
SO HOW'D IT GO?
This is very good comfort food, and easily customizable for degree of heat. The long, slow simmer helps all the flavors blend and the gravy thicken. (I would give it five stars, but for some reason I couldn't get the system to accept my click on the stars.)