Black Bean and Couscous Picadillo Recipe from Mexico
This vegetarian recipe from Mexico features black beans, onions, raisins, garlic, jalapeno peppers, cinnamon, and cloves, served with couscous, green olives, almonds, and tortillas. Try this...
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Cooking tools:
- Pressure cooker
- Saucepan
- Colander
- Stove
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Aluminum foil
- Spoon
- Plate
Ingredients
- 1 1/2 cups dry black beans
- 1 1/2 cups coarsely chopped onions (3 medium)
- 1/2 cup raisins
- 3 cloves garlic, minced
- 1 to 2 jalapeno peppers, seeded and finely chopped
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 2 cups water
- 1 tbsp cooking oil
- 1 x 28 oz (794 g) can tomatoes, cut up
- 2/3 cup couscous
- 1/3 cup sliced pimiento-stuffed green olives
- 1/3 cup slivered almonds, toasted
- 12 flour tortillas
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