Skillet Beef Picadillo with Olives and Raisins

The Cuban-style skillet of ground beef with green olives, raisins and cumin — savoury, briny, a little sweet. Thirty minutes, and it tastes like it simmered all afternoon.

Serves 430 minutes high-proteinbatchquickone-pan

• ✓Lean ground beef is a dense source of protein, iron and zinc.
• ✓Green olives carry the same fruit fat as olive oil, plus the brine.
• ✓Peppers and tomatoes are both sources of vitamin C.
• ✓Raisins are the only sweetness — three tablespoons across the whole pan.

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Ingredients

• •1 lb / 450 g lean ground beef (90/10)
• •1 tbsp olive oil
• •1 onion, finely chopped
• •2 cloves garlic, minced
• •1 red bell pepper, diced
• •1 can (14 oz / 400 g) chopped tomatoes
• •⅓ cup green olives, halved
• •3 tbsp raisins
• •2 tsp ground cumin
• •1 tsp dried oregano
• •1 bay leaf
• •salt and black pepper

Method

1. Brown the beef hard in the oil, breaking it up late; push it to one side of the pan.
2. Soften the onion and pepper in the space, 4–5 minutes. Garlic, cumin and oregano for the last minute.
3. Add tomatoes, olives, raisins and the bay leaf. Simmer 10 minutes until thick and glossy.
4. Taste — the balance lives between the salty olives and the sweet raisins; salt accordingly. Fish out the bay leaf.

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Educational information, not medical advice. Consult a qualified professional before changing your diet, especially with a medical condition, pregnancy, or medication. Full disclaimer.