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  Apple & black bean picadillo
 
Yield: 6 Servings
JUD
 
2 Pieces (4x1-inc) orange Zest      4 tb Peanut or safflower oil Julienned into slivers
4 md Onions -- coarsely chopped      1/2 c Raisins or currants
2 tb Garlic -- chopped      1/2 ts Cinnamon Salt to taste -- optional
1/2 ts Ground cloves      1 ts Ground pepper
1/2 ts Allspice      2 lb Very lean beef -- chopped Or
1/2 ts Nutmeg -- preferably Freshly Ground Grated      1 cn Ital. plum tomatoes (35 oz)
2 lg Tart apples; peeled cored Drained and chopped And cubed      3 Canned jalapeno peppers
1 cn Black beans (16 oz) -- Drained Seeded & sliced into rings And rinsed      1 cn Green chilies (4 oz) -- Chopped
1/4 c Capers -- drained
 1. In a large saute pan over moderately high heat heat the oil until rippling; add the onions garlic salt (optional) and pepper and saute stirring frequently until onions are just golden. 2. Add the meat and cook stirring until it loses its red color. 3. Stir in the tomatoes jalapenos orange zest raisins and the spices. Simmer uncovered 20-30 minutes. 4. Ten minutes before serving mix in the apples beans and capers stir and simmer over low heat so that apples do not become mushy. 5. Transfer to deep serving bowl or covered dish and serve with rice. Makes 6-8 servings. SOURCE: The Brilliant Bean Cookbook. Recipe By : From: Ladies Home Journal- August 1991

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