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Meatless Piccadillo Delicious, Versatile Dish

Steve Petusevsky (Fort Lauderdale) Sun-Sentinel

For an ethnic twist to the one-dish meal, try piccadillo, a traditional Hispanic dish made from ground beef, olives, capers and almonds in a tart tomato-based sauce. My meatless version includes an assortment of beans. You can also add chopped extra-firm tofu or crumbled tempeh, if you wish.

Piccadillo actually tastes better when left to sit for a few days as the flavors mature. It will keep refrigerated for 5 days and is very versatile. Although my favorite way to serve it is over rice or mixed into cooked pasta, it makes a great burrito or quesadilla filling. I also have used it to fill omelets. Warm cornbread served with the piccadillo is fabulous.

Three-Bean Piccadillo

1 tablespoon olive oil

1 large onion, chopped

2 ribs celery, chopped

1 red bell pepper, seeded and chopped

2 jalapeno peppers, minced

3 cloves garlic, peeled and minced

2 teaspoons ground cumin

1 tablespoon chili powder

2 teaspoons dried oregano

1/2 teaspoon cinnamon

1 (28-ounce) can chopped tomatoes

1 cup tomato juice or vegetable broth

1 (19-ounce) can black beans, rinsed and drained

1 (19-ounce) can navy beans, rinsed and drained

1 (19-ounce) can chickpeas, rinsed and drained

1/2 cup raisins or currants

1/4 cup sliced almonds

1/4 cup drained capers

2 tablespoons lime juice

6 sprigs cilantro, minced

1/4 cup stuffed green olives, chopped

1/2 teaspoon salt

1 pound chopped tempeh or crumbled extra-firm tofu, optional

Water, optional

In a nonreactive skillet over medium-high heat, heat the oil. Add the vegetables, peppers, garlic and spices; saute 2 minutes. Add the tomatoes, tomato juice and beans; bring to a boil. Reduce heat and simmer 20 minutes.

Add the raisins, almonds, capers, lime juice, cilantro, olives, salt, and tofu or tempeh, if desired. Cook 5 minutes longer, adding a little water if the consistency appears too thick.

Yield: 6 to 8 servings.

Nutrition information per serving (without tofu): 274 calories, 11 grams protein, 6 grams fat (20 percent fat calories), 46 grams carbohydrate, no cholesterol, 784 milligrams sodium.