Perfect Picadillo and Beans for Dinner
Picadillo is one of those comforting dishes that fills the kitchen with warmth and familiar aromas. It is simple, hearty, and built from everyday ingredients, yet the flavors come together in a way that feels special every time. When paired with tender beans, you get a complete and satisfying dinner that fits perfectly into a busy weeknight or a relaxed weekend meal. The mix of seasoned ground beef, tomatoes, aromatics, and hints of sweetness makes picadillo a timeless favorite across many households.
One of the best things about picadillo is its flexibility. Every region and every family has its own version. Some include potatoes, some add raisins, others prefer it spicier or more tomato-heavy. This version brings together the warmth of ground beef, the richness of simmered tomato sauce, the brightness of fresh aromatics, and the comforting addition of beans to complete the dish. It is easy to prepare, cooks in one skillet, and delivers balanced flavor with only a handful of steps.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
1 bell pepper, diced
3 garlic cloves, minced
1 pound ground beef
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon paprika
1 cup tomato sauce
1 cup diced tomatoes
1 tablespoon tomato paste
1 cup diced potatoes (optional)
2 tablespoons raisins (optional)
1 to 2 bay leaves
1 cup cooked beans (pinto, black, or red beans all work well)
½ cup water or broth
1 tablespoon chopped cilantro
1 tablespoon green olives or capers (optional)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper, cooking until they soften and release their aroma. Stir in the garlic and let it cook gently.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until the meat is browned and no longer pink. Season with salt, pepper, cumin, and paprika to build the base flavor.
Stir in the tomato sauce, diced tomatoes, and tomato paste. Mix well so the mixture becomes rich and cohesive. Add the potatoes if you are using them, along with the bay leaves. If you enjoy the touch of sweetness traditional in picadillo, add the raisins at this point.
Pour in the water or broth. Bring the mixture to a simmer, reduce the heat, and let everything cook until the potatoes are soft and the sauce thickens. This usually takes about fifteen to twenty minutes.
Add the cooked beans and let them warm through. Stir gently so they absorb the flavor without breaking apart. Adjust seasoning if needed.
Finish the dish with chopped cilantro and olives or capers for a bright, tangy finish. Remove the bay leaves before serving.
Serving Suggestions
Picadillo pairs beautifully with simple sides that balance its warmth and richness. Serve it over white rice, inside warm tortillas, or alongside crusty bread. It also works well as a filling for empanadas, stuffed peppers, or baked potatoes. Beans help make the meal more filling and add soft texture to contrast the savory beef.
Leftovers are even better the next day. Store them in an airtight container and enjoy within three to four days. The dish also freezes well, making it a convenient meal to prepare in larger batches.