Black Bean and Couscous Picadillo

Black Bean and Couscous Picadillo Recipe from Mexico

Region / culture: Mexico | Preparation time: 1 hour | Cooking time: 20 minutes | Servings: 6 |

Vegetarian diet

Introduction

Black Bean and Couscous Picadillo is a vibrant and flavorful dish that combines the rich, earthy tones of black beans with the light, fluffy texture of couscous. This recipe is a delightful fusion of ingredients and spices, including raisins, jalapeno peppers, cinnamon, and cloves, creating a unique blend of sweet and spicy flavors. Perfect for a hearty meal, this dish is not only delicious but also packed with nutrition.

History

The concept of picadillo originates from Latin America and the Caribbean, where it is traditionally made with ground meat, tomatoes, and a variety of regional spices. This version, however, takes a vegetarian twist by using black beans as the main protein source, making it an excellent option for those looking for meatless alternatives. The addition of couscous is a nod to North African cuisine, showcasing the versatility and adaptability of this dish across different cultures.

Ingredients

1.5 cups dry black beans
1.5 cups coarsely chopped onions (3 medium)
0.5 cup raisins
3 cloves garlic, minced
1 to 2 jalapeno peppers, seeded and finely chopped
1 tsp ground cinnamon
0.5 tsp salt
0.25 tsp ground cloves
2 cups water
1 tbsp cooking oil
1 x 28 oz (794 g) can tomatoes, cut up
0.67 cup couscous
0.33 cup sliced pimiento-stuffed green olives
0.33 cup slivered almonds, toasted
12 flour tortillas

How to prepare

Rinse the beans.
In a large saucepan, combine the beans and enough water to cover them.
Bring the mixture to a boil, then reduce the heat.
Simmer for 2 minutes.
Remove the saucepan from the heat.
Cover and let the beans stand for 1 hour (or, if preferred, omit boiling and soak the beans overnight).
Drain and rinse the beans.
In a 4- or 6 qt (5.68-liter) pressure cooker, combine the beans, onions, raisins, garlic, jalapeno peppers, cinnamon, salt, cloves, water, and oil.
Lock the lid in place.
Place the pressure regulator on the vent pipe (if you have a first-generation cooker).
Over high heat, bring the cooker up to pressure.
Reduce the heat just enough to maintain pressure, and cook for 6 minutes once the pressure regulator rocks gently.
Quick-release the pressure.
Carefully remove the lid.
Stir in the undrained tomatoes and bring to a boil.
Remove from the heat.
Stir in the couscous and olives.
Cover loosely (do not lock the lid) and let it stand for 5 minutes.
Stir in the almonds.
Meanwhile, wrap the flour tortillas in foil and heat them in a 350°F (177°C) oven for 10 minutes.
Serve the picadillo with the warm tortillas.

Variations

For a non-vegetarian version, add ground turkey or beef. You can also replace couscous with quinoa for a gluten-free alternative. For a spicier kick, increase the amount of jalapeno peppers or add a dash of chili powder.

Cooking Tips & Tricks

To ensure the best flavor and texture, soak the black beans overnight. This not only reduces cooking time but also helps in achieving a softer texture. When cooking the beans, make sure to maintain a gentle pressure to avoid overcooking. For a more intense flavor, consider toasting the spices before adding them to the pot. Lastly, fluff the couscous with a fork after it has absorbed the liquid to prevent it from clumping together.

Serving Suggestions

This dish can be served on its own or with a side of steamed vegetables for added nutrition. For a creamier texture, top it with a dollop of Greek yogurt or a sprinkle of feta cheese.

Cooking Techniques

Pressure cooking the beans ensures they are perfectly cooked in a shorter amount of time. Simmering the spices with the beans allows the flavors to meld beautifully. The final step of letting the couscous absorb the liquid off the heat ensures it cooks evenly without becoming mushy.

Ingredient Substitutions

If black beans are not available, kidney beans or pinto beans can be used as substitutes. Bulgur wheat can replace couscous for a different texture. If you're not a fan of raisins, dried apricots or dates can be used for sweetness.

Make Ahead Tips

The bean mixture can be made in advance and stored in the refrigerator for up to 3 days. Simply reheat and add the couscous and almonds before serving. The tortillas can also be wrapped and stored at room temperature for a day.

Presentation Ideas

Serve the picadillo in a large, colorful bowl, garnished with fresh cilantro or parsley. For individual servings, use small bowls and top each with a sprinkle of toasted almonds for added crunch.

Pairing Recommendations

This dish pairs well with a light, crisp white wine such as Sauvignon Blanc or a citrusy, hoppy IPA for those who prefer beer. A side of avocado salad or a tangy coleslaw complements the flavors of the picadillo perfectly.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on high for 2-3 minutes, stirring halfway through, or warm in a saucepan over medium heat until heated through.

Nutrition Information

Calories per serving

A serving of Black Bean and Couscous Picadillo contains approximately 350 calories, making it a nutritious and satisfying meal option that can fit into a balanced diet.

Carbohydrates

This dish is a good source of complex carbohydrates, primarily from the black beans and couscous. A serving provides approximately 45 grams of carbohydrates, which is essential for energy production. The dietary fiber from the beans also aids in digestion and helps maintain blood sugar levels.

Fats

The Black Bean and Couscous Picadillo is low in fats, with only about 5 grams per serving. The majority of the fat content comes from the cooking oil and the almonds, which provide healthy unsaturated fats. These fats are beneficial for heart health and can help lower bad cholesterol levels.

Proteins

Black beans are an excellent source of plant-based protein, making this dish a great option for vegetarians and vegans. Each serving contains approximately 15 grams of protein, which is vital for muscle repair and growth.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the tomatoes, vitamin K from the green olives, and various B vitamins from the black beans and couscous. It also provides essential minerals such as iron, magnesium, and potassium, which support overall health and well-being.

Alergens

This recipe contains potential allergens such as gluten (from the couscous and tortillas) and tree nuts (from the almonds). Individuals with allergies or sensitivities to these ingredients should consider suitable substitutions.

Summary

Overall, the Black Bean and Couscous Picadillo is a nutritious and balanced meal, providing a good mix of carbohydrates, proteins, and healthy fats, along with a variety of vitamins and minerals. It is high in dietary fiber and low in saturated fats, making it a heart-healthy choice.

Summary

The Black Bean and Couscous Picadillo is a hearty, nutritious, and flavorful dish that brings together the best of Latin American and North African cuisines. With its blend of spices, textures, and ingredients, it's a versatile recipe that can be adapted to suit various dietary needs and preferences. Whether you're looking for a satisfying vegetarian meal or a new twist on traditional picadillo, this recipe is sure to delight.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Black Bean and Couscous Picadillo. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was a wonderful cook, and she always seemed to have a new and exciting recipe up her sleeve. On this particular day, she had decided to make a traditional Cuban dish called Picadillo, but with a twist - she was adding black beans and couscous to the mix.

As I watched Maria work her magic in the kitchen, I was mesmerized by the way she effortlessly combined ingredients and flavors to create a dish that was both comforting and exotic. I could smell the fragrant spices wafting through the air, and my mouth watered in anticipation of tasting the final product.

Maria explained to me that Picadillo was a dish that was typically made with ground beef, tomatoes, onions, and a variety of spices. It was a dish that was deeply rooted in Cuban culture, and it was often served with rice and beans. However, Maria had decided to put her own twist on the dish by adding black beans and couscous for a unique and delicious flavor combination.

As I watched Maria cook, I couldn't help but ask her where she had learned to make this dish. She smiled warmly and explained that she had learned the recipe from her own grandmother when she was just a young girl. Her grandmother had been a talented cook who had passed down her recipes through the generations, and Maria had always cherished the time she spent cooking with her.

Maria's eyes sparkled with nostalgia as she told me about the days she spent in her grandmother's kitchen, learning the secrets of Cuban cuisine. She spoke fondly of the hours they spent chopping vegetables, simmering sauces, and tasting their creations together. It was clear that Maria's love for cooking had been nurtured by her grandmother, and she carried on the tradition with pride.

As the aroma of the Picadillo filled the kitchen, Maria invited me to help her finish the dish. Together, we added the black beans, couscous, and a handful of fresh herbs to the simmering pot, stirring gently as the flavors melded together. I felt a sense of joy and connection as Maria and I worked side by side, creating something delicious and meaningful together.

Finally, the Picadillo was ready, and Maria spooned generous helpings onto our plates. As we sat down to eat, the flavors exploded on my tongue, and I could taste the love and history that had gone into creating this dish. The combination of the savory beef, sweet tomatoes, and earthy black beans was a symphony of flavors that danced on my palate.

As I savored each bite, I couldn't help but think about the power of food to connect us to our past and to each other. The recipe for Black Bean and Couscous Picadillo had been passed down through generations, carrying with it the stories and memories of those who had come before. With each bite, I felt a sense of gratitude for the traditions and heritage that had shaped me.

I left Maria's kitchen that day with a full belly and a heart overflowing with love. The recipe for Black Bean and Couscous Picadillo had not only filled my stomach but had also nourished my soul. As I drove home, I knew that I would carry on the tradition of making this dish, passing it down to future generations and sharing the love and history that went into creating it.

And so, whenever I make Black Bean and Couscous Picadillo, I think of Maria and her grandmother, and I am grateful for the legacy of love and food that they have passed down to me. Cooking this dish is not just about following a recipe - it is about honoring the past, creating memories, and connecting with those we love. I am grateful for the gift of this recipe, and I will always hold it close to my heart.