Perfect Picadillo and Beans for Dinner Recipe
Introduction
Perfect Picadillo and Beans make a hearty, comforting dinner that’s full of rich flavors and satisfying textures. This classic dish pairs seasoned ground beef and tender potatoes with creamy, smoky pinto beans for a meal everyone will love.
Ingredients
- 1 pound ground beef
- 1–2 potatoes, cut into small cubes
- ½ carton beef broth (about 2 cups)
- 1 tomato, chopped
- ½ fresh onion, chopped (or 1 tsp onion powder)
- Cumin, to taste
- Garlic powder, to taste
- Salt and pepper, to taste
- 1 bag (1 lb) pinto beans
- 1 package bacon
- 2 cloves garlic
Instructions
- Step 1: Rinse the pinto beans and place them in a crockpot. Add enough water to cover the beans by 2–3 inches. Chop half the bacon and add it along with the 2 whole garlic cloves. Cook on low for 8 hours, overnight or during the day. Once tender, season with salt to taste.
- Step 2: In a large skillet over medium heat, cook and brown the ground beef until no longer pink. Drain any excess grease.
- Step 3: Add the chopped potatoes, tomato, onion (or onion powder), cumin, garlic powder, and beef broth to the skillet with the beef. Stir well. Cover with a lid and cook on low heat for 20–25 minutes, or until potatoes are soft and flavors meld.
- Step 4: In a separate skillet, fry the remaining half of the bacon until crispy. Add the cooked beans to the bacon and mash them slightly for texture. Season again with salt and pepper as needed.
- Step 5: Plate the picadillo with a side of mashed beans. Serve with warm tortillas, rice, or a simple salad.
Tips & Variations
- For extra depth, add a splash of vinegar or a pinch of cinnamon to the picadillo while it simmers.
- Substitute ground turkey or chicken for a lighter protein option.
- Use canned beans if short on time; simply heat and mash with cooked bacon for flavor.
- Garnish with fresh cilantro or a squeeze of lime for a bright finish.
Storage
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often improve after sitting overnight, making it great for meal prep.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I cook the beans on the stove instead of a crockpot?
Yes, you can simmer the beans on the stove in a large pot with water and the bacon for about 1.5 to 2 hours until tender, stirring occasionally and adding water as needed.
What can I use if I don’t have beef broth?
You can substitute water with a beef bouillon cube or use vegetable broth for a slightly different but still flavorful result.
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Perfect Picadillo and Beans for Dinner Recipe
- Total Time: 8 hours 45 minutes
- Yield: 4 servings 1x
Description
This recipe features a hearty and flavorful combination of Perfect Picadillo and tender Pinto Beans, creating a comforting and satisfying dinner. The ground beef is cooked with potatoes, tomatoes, and aromatic spices to achieve a rich, savory picadillo, while the pinto beans are slow-cooked with bacon and garlic for depth and texture. Served together, this meal is perfect for a cozy family dinner and pairs wonderfully with warm tortillas, rice, or a fresh salad.
Ingredients
For the Picadillo:
- 1 pound ground beef
- 1–2 potatoes, cut into small cubes
- ½ carton beef broth (about 2 cups)
- 1 tomato, chopped
- ½ fresh onion, chopped (or 1 tsp onion powder)
- Cumin, to taste
- Garlic powder, to taste
- Salt and pepper, to taste
For the Beans:
- 1 lb pinto beans (1 bag)
- 1 package bacon
- 2 cloves garlic
Instructions
- Make the Beans: Rinse the pinto beans thoroughly and place them into a crockpot. Add enough water to cover the beans by 2–3 inches. Chop half of the bacon and add it to the pot along with 2 whole garlic cloves. Cook on low heat for 8 hours—either overnight or during the day—until the beans are tender. Once cooked, season with salt to taste.
- Brown the Meat: Heat a large skillet over medium heat and add the ground beef. Cook and brown the meat until it is no longer pink, breaking it up as it cooks. Drain any excess grease to keep the picadillo from becoming oily.
- Cook the Picadillo: To the skillet with browned beef, add the chopped potatoes, chopped tomato, chopped onion (or onion powder), cumin, garlic powder, and beef broth. Stir everything well to combine. Cover the skillet with a lid and reduce the heat to low. Let the mixture cook for 20–25 minutes until the potatoes become tender and the flavors meld together beautifully.
- Finish the Beans: In a separate skillet, fry the remaining half of the bacon until it is crispy. Add the cooked beans from the crockpot into the skillet with the bacon. Mash the beans slightly to create a textured consistency and mix well. Adjust seasoning by adding salt and pepper as needed.
- Serve: Plate the picadillo alongside a generous scoop of the mashed beans with bacon. This dish pairs wonderfully with warm tortillas, steamed rice, or a fresh salad for a complete and fulfilling meal.
Notes
- Soaking pinto beans overnight before cooking can reduce cooking time and improve digestibility.
- You can substitute ground beef with ground turkey or chicken for a lighter option.
- Adjust the cumin and garlic powder quantities according to your taste preferences to make the picadillo more or less spicy.
- Leftover picadillo and beans make great fillings for burritos or tacos.
- For a vegetarian version, omit the bacon and use vegetable broth instead of beef broth.
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Picadillo, Pinto Beans, Ground Beef, Slow Cooker Beans, Mexican Dinner, Comfort Food, Hearty Dinner
