Picadillo – Minced Meat Pan with Tomatoes and Olives

A bean recipe for every taste:

1. peel and finely chop the onion as well as the garlic cloves. Rinse the chili pepper, clean it, remove the seeds and the white septum in detail and then also chop it.

Rinse the tomatoes, cut them in half, remove the stalk and cut them into cubes. Also chop the green olives.

3. crush the bay leaves in a mortar, add the allspice seeds and crush everything together finely, then shape into a small paper bag, such as a coffee filter or tea bag.

Heat the sunflower oil or other vegetable oil in a large frying pan or possibly a saucepan.

Add the mince, season with salt and fry until crumbly, turning several times. Stir in tomato and olive pieces. Season with thyme and place the spice bag, well sealed, on top of the other ingredients.

Add the Burgundy Sauce with a whisk to 200 ml of cold water. Stir to the minced form and make everything together at low temperature for another 5 min. Remove the paper bag before serving.

Tip: It goes well with long-grain rice with black beans. You can also use this dish as a filling for wraps.

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