Beef Picadillo with Cuban Black Beans & Rice Kit

What You Get

Onion

Garlic

Pitted Castelvetrano olives

Ground beef

Crushed tomatoes

Raisins

Cumin

Shredded cabbage

Cilantro

Cooked white rice

Cuban black beans

What You'll Need

Olive oil

Salt and freshly ground pepper

Ground cinnamon (optional)

Red wine vinegar

Step 1

Chop half of the onion (you should have about 1 cup). Chop 4 cloves of garlic. Drain the olives.

Step 2

In a large pot with a lid or Dutch oven over medium-high heat, warm 2 tablespoons olive oil. Add the onions and sauté until soft and translucent, about 7 minutes. Add the garlic and stir until fragrant, 30 seconds. Stir in the ground beef and cook until browned, breaking it up with a spoon, 5 minutes. Season with salt and pepper. Drain off any excess fat.

Step 3

Add the crushed tomatoes, 1 cup olives, ½ cup raisins, 1 tablespoon cumin, 1½ teaspoons cinnamon, if you have any on hand, and stir to combine. Bring to a simmer, and cook to let the flavors meld, 10 minutes. Stir in 1 tablespoon red wine vinegar. Season with salt and pepper.

Step 4

Meanwhile, in a bowl, combine the shredded cabbage, 1 tablespoon olive oil, 2 teaspoons vinegar, and a pinch of salt, and toss to coat. Pick the cilantro leaves and toss the stems.

Step 5

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.

Step 6

Transfer the beans to a bowl and reheat in the microwave until warmed through, stirring occasionally, 2 minutes.

Step 7

Divide the rice and beans between plates. Spoon the picadillo and cabbage slaw alongside. Scatter with the cilantro leaves and serve warm.