Turkey Picadillo And Cuban Black Beans

To Prepare the Sofrito and Picadillo: To make the sofrito place the sofrito ingredients in a blender. Start the blender at the chop level then increase speed to puree. Whiz until smooth. This will keep in the refrigerator for a week and can be used to add flavor to soups, stews, and casseroles.

Heat 1/2 tsp of the oil in a skillet or chef's pan on medium high. Saute 3 Tbsp of the sofrito, 1 Tbsp of the tomato paste, and the cumin together until the mix is thick and dark. Reserve on a plate and rinse the pan.

Heat the remaining oil and brown the turkey, mashing it as you go to keep it loose. Stir in the remaining sofrito and tomato paste along with the capers, olives, and raisins. Serve with Cuban Black Beans and baked plantain for a comforting Cuban meal. It will look fresh and interesting if you scatter everything with fine sliced cilantro.

To Prepare the Cuban Black Beans: Heat the oil in a chef s pan or large saucepan on medium high. Fry the sofrito and cumin, stirring, 2 minutes. Add the sugar, vinegar, beans, wine; bay, and salt. Simmer until thick, about 25 minutes.

Serve with the picadillo.

To Prepare the Baked Plantains: Preheat the oven to 375 degrees F. Slit the skin of 2 ripe plantains from end to end. Lay in a baking dish slit side up and bake 1 hour or until tender. Peel, slice on the diagonal, and serve with the picadillo and beans.