Receta Turkey and Bean Picadillo
You know how some parents tell their children that they had big plans for them long before they were born? Or how their kids were loved before they were conceived?
Well, I felt that way about these eggs.
Well, not about the love. More about the plans. I knew I’d have an overload of hardboiled eggs in my life after an Egg Dying Party so I started thinking about ways to use eggs in recipes days before these eggs were even purchased.
I could have made deviled eggs. Or egg salad. But, eh, been there, done that. So I made this ground turkey and bean picadillo. The flavor is GREAT! and would be great served over rice or in a burrito. And it is even delicious cold, out of the fridge (not that I was shoveling it into my mouth at the middle of the night or anything…). I could even eat it on tortilla chips as a dip.
- One Year Ago: Vegan Mac and Cheese
- Ground Turkey and Bean Picadillo (4 servings)
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 lb ground meat (turkey)
- 1.5 cups pinto beans
- 1/2 cup raisins
- 1 granny smith apple, peeled and chopped
- 1 2.5 oz can chopped olives (green or black)
- 1 can diced tomatoes
- 1/3 cup red wine
- 2 hardboiled eggs, chopped
- salt and pepper
- Brown ground meat in a large skillet. Add onion and cook until softened. Stir in garlic and granny smith apple. Cook 3-4 minutes over low heat. Add red wine and simmer 1-2 minutes. Add raisins, beans, and diced tomatoes. Simmer 10 minutes. Just before serving, fold in olives and chopped eggs. Garnish with scallions, a squeeze of lime, and cilantro.
- 4 servings
- Calories 301.0
- Total Fat 7.6 g
- Cholesterol 146.0 mg
- Total Carbohydrate 34.7 g
- Dietary Fiber 8.0 g
- Sugars 9.1 g
- Protein 20.9 g