Idaho Bean Picadillo

[kirra]

Idaho Bean Picadillo

Serve this meatless offering a la carte as a vegetarian entree or as a hearty side dish.

Ingredients:

5 pounds dry pinto, pink or red beans
3 ounces garlic cloves, peeled
1 pound carrots, cubed, divided
5 pounds onions, chopped, divided
6 quarts water
5 large sweet green peppers, seeded, chopped
5 medium Jalapeno peppers, seeded, chopped fine
1 cup olive oil
1/4 cup ground cumin
1 tablespoon crumbled thyme
1/2 teaspoon hot pepper sauce
40 ounces tomatoes, stewed
3 cups stuffed green olives, sliced
1 cup cider vinegar
6 ounces capers, drained
8 ounces raisins
24 cups hot cooked rice

Preparation:

Soak beans by preferred method; drain. Slice half the garlic and add to beans with carrots, half the chopped onion and water; bring to a boil. Lower heat, cover and simmer 1 hour.

Meanwhile, finely chop remaining garlic and saute with remaining onion, green pepper and Jalapeno pepper in oil until onions are golden. Add to cooked beans with cumin, thyme, hot pepper sauce, salt and tomatoes. Cover and simmer 30 minutes.

Add olives, vinegar, capers and raisins. Simmer, uncovered, 30 minutes until beans are tender and mixture thickens. Serves 48

Ladle 6-ounce portion over 1/2 cup hot cooked rice per serving.