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Inspired by Caribbean flavors, A Dozen Cousins’ beans complement this breezy weeknight meal. A handful of raisins tossed into the pot melt away as the stew cooks, adding subtle sweetness.
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What You Get
Pitted Castelvetrano olives
Cooked white rice
Cuban black beans
What You'll Need
Salt and freshly ground pepper
Ground cinnamon (optional)
Red wine vinegar
Chop half of the onion (you should have about 1 cup). Chop 4 cloves of garlic. Drain the olives.
In a large pot with a lid or Dutch oven over medium-high heat, warm 2 tablespoons olive oil. Add the onions and sauté until soft and translucent, about 7 minutes. Add the garlic and stir until fragrant, 30 seconds. Stir in the ground beef and cook until browned, breaking it up with a spoon, 5 minutes. Season with salt and pepper. Drain off any excess fat.
Add the crushed tomatoes, 1 cup olives, ½ cup raisins, 1 tablespoon cumin, 1½ teaspoons cinnamon, if you have any on hand, and stir to combine. Bring to a simmer, and cook to let the flavors meld, 10 minutes. Stir in 1 tablespoon red wine vinegar. Season with salt and pepper.
Meanwhile, in a bowl, combine the shredded cabbage, 1 tablespoon olive oil, 2 teaspoons vinegar, and a pinch of salt, and toss to coat. Pick the cilantro leaves and toss the stems.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Transfer the beans to a bowl and reheat in the microwave until warmed through, stirring occasionally, 2 minutes.
Divide the rice and beans between plates. Spoon the picadillo and cabbage slaw alongside. Scatter with the cilantro leaves and serve warm.