Ground Beef Onion Green Beans Carrots

This Costa Rican picadillo recipe is a meat and vegetable hash with ground beef, carrots, green beans and of course- Salsa Lizano.

Well-nigh This Recipe

Ask just near any Costa Rican, and they will tell you that they have a signature picadillo recipe. Picadillos are a hallmark of Latin food, and especially Costa Rican dishes. They are generally served with Costa Rican white rice or equally part of a Costa Rican casado.

This picadillo de zanahoria con vainica is wonderful because information technology tin can exist made alee, and is frequently an integral role of the casado meal.

The Picadillo with carrots and green beans tin also be eaten as a gallo: a 1/4 cup sized portion placed in the center of a homemade tortilla de masa and eaten as a mini-taco. Divine. I besides love it considering information technology's soft, and swell for transitioning babies to solid food, Costa rica-rica style.

I dearest this dish for so many reasons… A crowd-favorite comfort food, it tin can exist fabricated ahead and still tastes wonderful when reheated. Information technology'south super upkeep-friendly, information technology feeds a oversupply (I made a double batch for our housewarming political party and everyone ate heartily!), kids similar it, and it's non as well high in sodium.

Picadillo de zanahoria can be served with traditional white rice and black beans, or I usually throw it over a bed of lettuce to brand it Paleo-friendly. You can fifty-fifty omit the ground beef for a great vegetarian dish. Whatever way yous slice it (punny!), this recipe is a favorite at Casa Pura Vida!

Carrot and Dark-green Bean Picadillo Recipe

Ingredients

• 1 lb lean ground beef or turkey
• 1 lb carrots
• 1 lb light-green beans
• 1 small white onion
• ½ crimson pepper
• 2 cloves of garlic
• ½ TB table salt, or more than, to gustation
• Pepper to taste
• 1 TB Salsa Lizano (chapter link to Amazon!)
• 1 tsp craven bullion or Maggi
• 1 TB olive oil (or oil of your pick)
• ii-3 C of water
• Half of a bunch of cilantro (optional if you lot don't like the taste of cilantro)

Instructions

Heat olive oil over medium oestrus in a big flat-bottomed skillet. Finely chop onion and press garlic and add them to the pan. While they are cooking, seed and cadre the red pepper and chop information technology finely. Add to the pan and stir. Cook until soft. This is your sofrito!

Add the ground beefiness to the pan and intermission it into pieces. Cascade about one loving cup of tap water over the vegetables and beef, and encompass. Melt until information technology boils and the meat has been cooked through. While this is cooking, you lot tin chop up the carrots.

I don't pare the carrots, since the pare has additional nutritional value and it isn't noticeable once you chop the carrot into a zillion pieces. Chop the ends of the carrot, and slice it in half.

Slice the halves in half, and in one case again, until you have a bunch of long, thin, carrot slices like you would use for dipping. Chop those up.

Once all of the carrots are chopped, throw them in the pan and add together some other cup over h2o to cover. At this indicate, I add the common salt and bullion. The h2o should look a chip yellow, so proceed calculation bullion until information technology looks like this. Cover and bring back to a boil.

While that is simmering, you lot will cut the green beans into tiny pieces, the same size as the carrots. Add them into the pan, and cover again with water.

Simmer on medium loftier until the water has boiled down and the green beans are dark green rather than vivid.

At this point, you can add the Salsa Lizano. Salsa Lizano is a Costa Rican national product that gives Costa Rican dishes their singled-out flavor. If you aren't able to go any, yous can withal make this dish, information technology only won't gustatory modality exactly like information technology does in Costa Rica! I just found out you can get Salsa Lizano on Amazon! (Affiliate link)

I clasp the Salsa Lizano out in a circular motion over the entire pan, a total of one to 1 and 1/ii tablespoons. Stir in, and sense of taste.

Add salt and pepper as needed. I throw some chopped up cilantro on top and let it wilt earlier serving. This recipe can easily be fabricated ahead and refrigerated or frozen, or served immediately.

This dish is part of the traditional Costa Rican casado recipe. The full recipe and how to is a must read!

Substitutions

For a bacteria option, swap in the aforementioned corporeality of basis turkey for ground beef. Your pepper likewise doesn't need to exist the scarlet variety– yellow and green bell peppers will accomplish a similar flavor.

If y'all're looking to actually turn up the heat on this recipe, substitute virtually 1/2 of a serrano pepper for the red pepper. Exercise circumspection, as these peppers are notoriously spicy!

Serving Suggestions

Serve the picadillo as a traditional casado, with white rice and black beans. For a no-carb option, I often layer the picadillo de zanahoria con vainica and black beans over a bed of fresh lettuce.

Every bit a snack, fold a chip into a warm corn tortilla or tortilla de masa and eat as a "gallo." Buen provecho!

FAQ

What does "picadillo" mean?

Picadillo comes from the Spanish verb picar,meaning to mince or chop. Substantially, a picadillo is a conglomeration of chopped up vegetables and meat.

How is "picadillo" pronounced?

"Peek-a-dee-oh." Think "pikachu," and y'all're on your way!

Where does picadillo come from?

In addition to Costa Rica and many other Latin American countries, both Spain and the Philippines accept their own versions of a picadillo.

Yield: seven

Carrot and Dark-green Bean Picadillo Recipe

An easy to ready oversupply-pleaser loaded with plenty of vegetables and ground beef, carrot and green bean picadillo is Costa Rican comfort food at its finest!

Prep Time 30 minutes

Cook Fourth dimension 20 minutes

Full Fourth dimension 50 minutes

Ingredients

• 1 lb lean footing beefiness or turkey
• 1 lb carrots
• one lb light-green beans
• 1 small white onion
• ½ blood-red pepper
• 2 cloves of garlic
• ½ TB salt, or more, to gustation
• Ground blackness pepper to taste
• 1 TB Salsa Lizano (chapter link to Amazon!)
• 1 tsp craven bullion or Maggi
• 1 TB olive oil (or oil of your choice)
• 2-3 C of water
• One-half of a bunch of cilantro (optional if you don't similar the sense of taste of cilantro)

Instructions

1. Heat olive oil over medium rut in a large apartment-bottomed skillet. Finely chop onion, press garlic, and add the onion and garlic to the pan. Skate them around the pan with a wooden spoon every at present so to forestall them from called-for.
2. While they are cooking, seed and core the cherry-red pepper and chop it finely. Add to the pan and stir. Cook until soft. This is your sofrito!
3. Add the basis beef to the pan and break information technology into pieces. Cascade about i cup of tap water over the vegetables and beef, and cover. Cook until it boils and the meat has been cooked through.
4. While this is cooking, yous tin chop up the carrots. I don't peel the carrots, since the peel has boosted nutritional value and it isn't noticeable once you chop the carrot into a zillion pieces. Chop the ends of the carrot, and piece it in half. Slice the halves in one-half, and once again, until you lot have a bunch of long, thin, carrot slices similar you would use for dipping. Chop those up.
5. Once all of the carrots are chopped, throw them in the pan and add another cup over water to cover. At this bespeak, I add the table salt and bullion. The h2o should look a bit yellowish, so keep adding bullion until information technology looks similar this. Cover and bring back to a boil.
6. While that is simmering, you will cut the green beans into tiny pieces, the same size every bit the carrots. Add them into the pan, and encompass again with water. Simmer on medium high until the water has boiled down and the greenish beans are dark green rather than bright.
7. At this point, yous can add the Salsa Lizano. Salsa Lizano is a Costa Rican national production that gives Costa Rican dishes their distinct season. I squeeze the Salsa Lizano out in a round motion over the entire pan, a total of i to 1 and ane/2 tablespoons. Stir in, and taste.
8. Add salt and pepper as needed. I throw some chopped up cilantro on acme and let it wilt before serving. (Cilantro, lime juice, and sliced avocados are all groovy toppers!) This recipe can easily be fabricated ahead and refrigerated or frozen, or served immediately.

Nutrition Information:

Yield:

7

Serving Size:

1
Amount Per Serving: Calories: 254 Total Fat: 11g Saturated Fat: 4g Trans Fatty: 0g Unsaturated Fat: 6g Cholesterol: 76mg Sodium: 652mg Carbohydrates: 13g Fiber: 5g Sugar: 6g Protein: 25g

Delight double-check this information with your favorite diet calculator.

Don't Forget To Pin Information technology!

hamdrutentmely.blogspot.com

Source: https://www.puravidamoms.com/recipe-for-picadillo-de-zanahoria-con-vainica-picadillo-with-carrots-and-green-beans/

Share this post