Black Bean Picadillo

• 1 1/2 c. black beans with 1 1/2 c. water
• 8 oz. round steak, trimmed of fat
• 1 (10 1/2 oz.) can condensed beef broth
• 1 Tbsp. olive oil
• 1 medium onion, chopped
• 1 minced garlic clove
• 1 dried hot pepper
• 1 bay leaf
• 1/4 c. sliced, stuffed olives
• 1/3 c. tomato sauce
• 4 lime wedges
• 8 (6-inch) corn tortillas (warmed)

1. Place beans in a large saucepan.
2. Add water to cover by 2-inches.
3. Bring to boil and boil 2 minutes.
4. Remove from heat and cover.
5. Let stand 1 hour.
6. Part freeze steak (30 minutes) and cut very thin across grain.
7. Cook in olive oil in large skillet until no longer pink.
8. Stirring, add onion and garlic.
9. Cook until soft. Drain beans and discard liquid.
10. Return beans to pan and add broth and water.
11. Stir steak mixture into beans.
12. Add hot pepper and bay leaf.
13. Bring to boil.
14. Reduce heat to slow simmer.
15. Cover and simmer 1 1/2 hours or until tender.
16. Reduce heat to slow simmer. Cover and simmer 1 1/2 hours or until tender.
17. Discard bay leaf and pepper.
18. Stir in tomato sauce and olives.
19. Simmer uncovered until near dry.

black beans, round steak, condensed beef broth, olive oil, onion, garlic, pepper, bay leaf, olives, tomato sauce, lime wedges, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508049 (may not work)