Apple And Black Bean Picadillo

Recipe Ingredients

2		Orange zest - (4x1-inc)
4 tablespoons	60ml	Peanut or safflower oil - julienned into slivers
4		Onions - coarsely chopped (medium)
1/2 cup	80g / 2.8oz	Raisins or currants
2 tablespoons	30ml	Garlic - chopped
1/2 teaspoon	2.5ml	Cinnamon
		Salt to taste - optional
1/2 teaspoon	2.5ml	Ground cloves
1 teaspoon	5ml	Ground pepper
1/2 teaspoon	2.5ml	Allspice
2 lbs	908g / 32oz	Very lean beef - chopped or
1/2 teaspoon	2.5ml	Nutmeg - preferably freshly grated
1		Ital. Plum tomatoes - (35 oz)
2		Tart apples; peeled - cored (large), chopped and cubed
3		Canned jalapeno peppers
1 can		Black beans - (16 oz), drained and sliced into rings, rinsed
1		Green chilies - (4 oz), choppe
1/4 cup	59ml	Capers - drained

Recipe Instructions

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. 

Add the meat and cook, stirring until it loses its red color.  Stir in the tomatoes, jalapenos, orange zest, raisins, and the spices. Simmer, uncovered 20-30 minutes. 

Ten minutes before serving, mix in the apples, beans, and capers, stir and simmer over low heat so that apples do not become mushy.  Transfer to deep serving bowl or covered dish and serve with rice.

Source:
The Brilliant Bean Cookbook.

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