Havana-Style Beef Picadillo with Garlic Sweet Potato and Silky Black Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a sheet pan and toss it with 1 tablespoon olive oil, 2 chopped garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.

2. 2

   Roast the sweet potato for 30 to 35 minutes at 220 °C / 425 °F, turning halfway through, until tender inside and browned on the edges.

3. 3

   While the sweet potato roasts, heat 1 tablespoon olive oil in a wide skillet or sauté pan over medium heat. Add the onion and green bell pepper and cook for 5 to 6 minutes until softened.

4. 4

   Add 4 chopped garlic cloves, the cumin, oregano, cinnamon, and half of the black pepper. Cook for 30 seconds, stirring, until fragrant.

5. 5

   Increase to medium-high heat, add the ground beef, and cook for 6 to 8 minutes, breaking it up with a spoon, until it is no longer pink and lightly browned.

6. 6

   Add the tomato paste and cook for 1 minute. Then stir in the crushed tomato, green olives, raisins, dry cooking wine, bay leaf, and 1/2 teaspoon salt. Mix well.

7. 7

   Lower to medium-low heat and simmer the picadillo for 15 to 18 minutes, stirring occasionally, until the sauce thickens and the flavors concentrate. Remove the bay leaf at the end.

8. 8

   In a small saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the cooked black beans, broth or water, apple cider vinegar, brown sugar, and the remaining salt. Cook for 10 to 12 minutes, lightly mashing a small portion of the beans to create a silky texture.

9. 9

   Taste and adjust salt and pepper if needed. If the beans become too thick, add a little more hot water; if the picadillo is too loose, cook it 2 to 3 minutes longer.

10. 10

    Serve a portion of roasted sweet potato with a base of silky black beans and the picadillo spooned on top. Finish with chopped fresh cilantro and lime wedges for squeezing over the dish.