Photo © Madeleine Hill
- TOTAL TIME:
- SERVINGS: 4
Last spring, F&W contributing editor Andrew Zimmern was driving across Costa Rica with his family and stopped in a cafeteria in a small mountain town where he sampled the local picadillo, a traditional ground beef dish. “The beef and green beans play well together, and the easy elegance of this dish will quite simply blow your mind,” Zimmern says.
1 tablespoon fennel seed
1/4 cup extra-virgin olive oil
1/3 cup minced shallot
1/4 cup minced cilantro
2 garlic cloves, thinly sliced
2 teaspoons dried oregano
1 dried hot red chile, such as árbol
1 pound ground beef
3/4 pound green beans, thinly sliced crosswise on a bias
3/4 cup chicken stock or low-sodium broth
3 tablespoons fresh lime juice
Yellow rice and lime wedges, for serving
- In a large skillet, toast the fennel seeds over moderate heat, shaking the pan occasionally, until fragrant, about 2 minutes. Transfer to a mortar or spice grinder and let cool, then grind to a powder.
- In the same skillet, heat the olive oil until shimmering. Add the shallot, cilantro, garlic, oregano, chile, ground fennel and a generous pinch of salt and cook over high heat until the vegetables are softened, about 1 minute. Add the beef and cook, breaking up the meat with a wooden spoon, until nicely browned, 5 to 7 minutes. Stir in the beans and stock and cook, stirring, until the beans are crisp-tender, about 3 minutes. Stir in the lime juice and season with salt and pepper. Serve with yellow rice and lime wedges.