Costa Rican Picadillo de Vainica (Green Bean Picadillo)
Costa Rican Picadillo de Vainica is a traditional, savory dish combining ground meat with fresh green beans, potatoes, and aromatic seasonings. This flavorful mixture is cooked to tender perfection, resulting in a hearty, satisfying meal. Enhanced with a dash of Salsa Lizano for authentic Costa Rican flavor, it’s commonly served with rice or tortillas. Perfect for a family meal, this dish highlights Costa Rican home-cooking at its best.
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Equipment
- large skillet For cooking the meat, vegetables, and combining all ingredients.
- Lid for the Skillet To cover the skillet during simmering, helping the potatoes and green beans cook through.
- wooden spoon To break up the ground meat and stir ingredients as they cook.
- Cutting Board For chopping the onion, bell pepper, potatoes, green beans, and cilantro.
- Knife For finely chopping the vegetables and herbs.
- Measuring Spoons: For measuring the oil, spices, and seasonings.
- Measuring Cups For measuring the broth.
- Small Bowl To hold prepped ingredients before adding them to the skillet.
Ingredients
- 2 tbsp vegetable oil
- 1 lb ground beef or pork or a mix of both
- 1 medium onion finely chopped
- 1 red bell pepper finely chopped
- 2 garlic cloves minced
- 2 cups green beans vainicas, trimmed and cut into 1-inch pieces
- 2 medium potatoes peeled and diced into small cubes
- 1 cup beef or chicken broth
- 1 tsp achiote annatto powder (optional, for color)
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 1/2 tsp cumin powder
- 1/2 cup cilantro chopped
- Salsa Lizano to taste (optional but recommended for an authentic flavor)
Instructions
Cook the Ground Meat:
- Heat the vegetable oil in a large skillet over medium heat.
- Add the ground beef or pork and cook until it starts to brown, breaking it up with a spoon as it cooks.
Add Aromatics:
- Add the chopped onion, bell pepper, and minced garlic to the meat. Sauté until the onion becomes translucent and soft, about 5 minutes.
Season and Add Vegetables:
- Stir in the achiote powder (if using) for color, salt, black pepper, and cumin.
- Add the diced potatoes and green beans to the skillet and mix well with the meat and seasonings.
Add Broth and Simmer:
- Pour in the broth, cover the skillet, and reduce the heat to low.
- Let the mixture simmer for about 15–20 minutes, stirring occasionally, until the potatoes and green beans are tender, and the flavors meld together. Add more broth if needed to prevent sticking.
Finish with Cilantro and Salsa Lizano:
- Once the vegetables are tender, stir in the chopped cilantro and a few dashes of Salsa Lizano (to taste).
- Cook for another 2–3 minutes, then taste and adjust seasoning as needed.
Serve:
- Serve the picadillo warm with white rice or alongside tortillas.
Notes
- Flavor Variations: To add a bit of heat, sprinkle in crushed red pepper or a small, diced jalapeño along with the bell pepper.
- Vegetarian Option: Substitute the ground meat with crumbled tofu, lentils, or extra potatoes, and use vegetable broth for a vegetarian version.
- Serving Suggestions: This dish is traditionally served with white rice, but you can also enjoy it with warm corn tortillas, a side salad, or fried plantains.
- Storage: This picadillo can be refrigerated for up to 3 days and reheats well, making it great for meal prep.
Nutrition
Calories: 290kcalCarbohydrates: 18gProtein: 16gFat: 17gSaturated Fat: 4gSodium: 640mgSugar: 2g
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