Picadillo de Vainicas (Green Bean Picadillo) is a traditional Costa Rican recipe for a classic tortilla filling of shredded beef with green beans, onion and bell pepper. The full recipe is presented here and I hope you enjoy this classic Costa Rican version of: Green Bean Picadillo (Picadillo de Vainicas).
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Picadillo is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with minced (or shredded) meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region. The name comes from the Spanish word picar, meaning 'to mince'. This version combines green beans with shredded beef. This recipe calls for cooked beef, the easiest way to do this, so you end up with tender meat is to cook it in a pressure cooker.
Ingredients:
500g of green beans
400g cooked beef flank steak, shredded with forks
80g onion, chopped
90g bell pepper, chopped
3 garlic cloves
1 tsp fresh thyme leaves
1 tsp salt
1/2 tsp ground black pepper
125ml water
olive oil, for frying
Method:
Place a medium-sized saucepan over medium heat. When hot add a little olive oil and use to fry the onion, bell pepper and garlic for about 5 minutes, or until the onion is soft and translucent.
In the meantime, finely slice the green beans.
Add the shredded meat, green beans and thyme to the pan then season with salt and pepper. Mix thoroughly to combine then add the water, cover and cook for 15 minutes. Uncover the pan and cook for 5 more minutes or until the green beans are fully tender.
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