Slow-Cooker Picadillo

cooking.nytimes.com

archiesdad

2 tablespoons olive oil, plus more if necessary

2 pounds ground beef, preferably 85 percent lean

Salt and pepper

1 large yellow or red onion, diced

1 large red bell pepper, chopped

8 garlic cloves, smashed and chopped

2 tablespoons tomato paste

2 teaspoons ground cumin

1 teaspoon dried oregano

½ teaspoon ground cinnamon

1 (14-ounce) can diced tomatoes, preferably fire-roasted

1½ teaspoons red wine vinegar

1 large Yukon Gold or red potato (about 12 ounces), scrubbed and chopped into ½-inch pieces, optional

2 fresh or dried bay leaves

2 teaspoons Worcestershire sauce

1 cup/about 5 ounces drained, halved pimento-stuffed green olives

¾ cup raisins

Cuban black beans, for serving

White rice, for serving

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer