Picadillo de Vainica (green beans)

One of the most typical recipes found in Costa Rica are picadillos. Picadillo consists of small chopped vegetables seasoned with some meat, similar to a hash. There are hundreds of variables in both vegetables and meats to use. They are usually served as a side dish in the traditional casado and accompanied with tortillas.

​Among the most popular picadillos in Costa Rican cuisine are the potato, chayote and vainica picadillo, and other less popular but equally delicious is picadillo de arracache and green papaya. The recipes and vegetables used vary according to the region of Costa Rica, but all have the common denominator of vegetables chopped into small pieces accompanied by some sort of meat.

My mom makes this picadillo on Tuesdays because she uses some of the meat from the Olla de Carne (she cooks a huge pot of Olla de Carne every Monday for dinner) to use it in this picadillo. Once you have the meat, it takes too much time to do it. 

This particular recipe, is one of my favorites and I love to eat it with rice and black beans, all mixed together. I know it sounds weird but it is delicious!  

Make your own variations, use other meats and, or other vegetables, even mix different vegetables. Be creative and have some fun!

Picadillo de Vainicas (Green Beans Picadillo)
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1 pound of green beans
2 cups of cooked flank steak (shredded meat) *
1/2 cup chopped onion
1/2 cup chopped pepper
3 garlic cloves
1 tsp fresh thyme
1 tsp salt
1/2 tsp black pepper
1/2 cup water
* you can cook the meat  in the pressure cooker the same way as when making carne en salsa. 


In a medium-size pot over medium heat add some olive oil, onions, pepper, and garlic and cook until onion is translucent.
In the meantime, finely chopped the green beans.
Add to the pot, the shredded meat, green beans, thyme, salt and pepper, and mix well. Add the water, cover and cook for 15 minutes, uncover and cook for 5 more minutes or until the green beans are soft. 
           Enjoy!
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