Picadillo Vainica

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.

  • Total Time:
  • Servings: 4

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  • 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
  • Kosher salt
  • 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
  • Pepper
  • Yellow rice and lime wedges, for serving

How to make this recipe

  1. 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.

  2. 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.

Contributed By Photo Photo © Madeleine Hill Published July 2014

464905 recipes/picadillo-vainica 2014-07-10T17:54:18+00:00 Andrew Zimmern latin-american|4|basic-easy|fast|gluten-free|web-exclusive|weeknight-dinner july-2014 recipes,picadillo-vainica 464905

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