A traditional Cuban dish made dieter and taste bud friendly. Serve with brown rice or make them into Cuban Sloppy Joes by putting the mixture inside whole wheat hamburger buns.
Ingredients
- olive oil: 1 Tbsp
- ground turkey: 1 pound
- ½ teaspoons olive oil: 1 piece
- yellow onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- garlic: 4 clove (minced)
- bay leaves: 2 piece
- white wine: 0.5 cup
- tomato sauce: 1 can (8 ounce can)
- green olives: 0.33333 cup (chopped)
- raisins: 0.33333 cup
- canned black beans: 0.5 cup
- olive brine: 1 Tbsp
- capers: 1 Tbsp
- cayenne pepper: 2 tsp (to taste)
- ground cumin: 2 tsp
Metric Conversion
Stages of cooking
-
Heat 1 tablespoon olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Remove the turkey and drain and discard any excess grease.
-
Heat 1 1/2 teaspoons olive oil in the skillet over medium heat. Add the onions, bell pepper, garlic, and bay leaves; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked turkey, wine, tomato sauce, olives, raisins, black beans, olive brine, capers, cayenne, and cumin. Simmer about 15 minutes.
