MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple and Black Bean Picadillo
 Categories: Beef, Salsas
      Yield: 6 Servings
 
           JUDI M. PHELPS (BNVX05A)
      2    Pieces (4x1-inc) orange
           Zest
      4 tb Peanut or safflower oil
           Julienned into slivers
      4 md Onions -- coarsely chopped
    1/2 c  Raisins or currants
      2 tb Garlic -- chopped
    1/2 ts Cinnamon
           Salt to taste -- optional
    1/2 ts Ground cloves
      1 ts Ground pepper
    1/2 ts Allspice
      2 lb Very lean beef -- chopped
           Or
    1/2 ts Nutmeg -- preferably
           Freshly
           Ground
           Grated
      1 cn Ital. plum tomatoes (35 oz)
      2 lg Tart apples; peeled, cored
           Drained and chopped
           And cubed
      3    Canned jalapeno peppers
      1 cn Black beans (16 oz) --
           Drained
           Seeded & sliced into rings
           And rinsed
      1 cn Green chilies (4 oz) --
           Chopped
    1/4 c  Capers -- drained
 
  1.  In a large saute pan over moderately high heat, heat the oil until
  rippling; add the onions, garlic, salt (optional), and pepper and
  saute stirring frequently until onions are just golden. 2. Add the
  meat and cook, stirring until it loses its red color. 3. Stir in the
  tomatoes, jalapenos, orange zest, raisins, and the spices. Simmer,
  uncovered 20-30 minutes. 4. Ten minutes before serving, mix in the
  apples, beans, and capers, stir and simmer over low heat so that
  apples do not become mushy. 5. Transfer to deep serving bowl or
  covered dish and serve with rice. Makes 6-8 servings. SOURCE:  The
  Brilliant Bean Cookbook.
  
  Recipe By     :
  
  From: Ladies Home Journal- August 1991
 
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