• 1 tbl olive oil
  • 1 green pepper, seeded and chopped
  • 1 red pepper, seeded and chopped
  • 1 onion, chopped
  • 2 garlic cloved, minced
  • 2 (15 oz) cans red kidney beans, rinsed and drained
  • 1 (14-1/2 oz) can Rotele tomatoes (with jalapenos) can use diced
  • 1/4 cup raisins
  • 2 tbl tomato paste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (taste before adding, if using Rotele)


In a large saucepan, heat the oil. Saute the bell peppers, the onion and garlic until softened, about 5 minutes. Stir in the beans, tomatoes, raisins, tomato paste, cumin, and cayenne (if using). Bring to a boil. Reduce heat and simmer, stirring as needed, until the flavors are blended, about 20 minutes.

This picadillo is excellent in vegan pita bread. Can also include lettuce and tomato as a topping.

Serves: 4