Skip to Content

Piñon Recipe

Piñon is a hearty plantain casserole made with layers of picadillo, fried ripe plantains, kidney beans and green beans. Try this Puerto Rican beef and plantain piñon recipe today!

Piñon is a hearty plantain casserole made with layers of picadillo, fried ripe plantains, kidney beans and green beans. Try this Puerto Rican beef and plantain piñon recipe today!

Piñon Recipe

Puerto Rican Picadillo is one of my favorite dishes to make.

It’s incredibly fast, easy and flavorful since it’s seasoned with sofrito.

Usually we eat it served over rice, as a filling for empanadas or stuffed inside mashed potato balls known as Papas Rellenas.

Recently, however, I was searching for other ways to use picadillo and I came across this piñon recipe.

I found it in my Puerto Rican cookbook Puerto Rican Cuisine in America (I highly recommend getting it!).

Piñon is a hearty plantain casserole made with layers of picadillo, fried ripe plantains, kidney beans and green beans. Try this Puerto Rican beef and plantain piñon recipe today!

Piñon is a country casserole made with plantains, beef and kidney beans.

The sweet and salty combo of plantains and picadillo is mouthwatering!

When I first saw the recipe, it seemed quite similar to another Puerto Rican dish called Pastelon, which also has fried ripe plantains and picadillo.

The main difference though, is that Pastelon doesn’t have any beans and the whole thing is “set” by using cheese and eggs as a binder, similar to a lasagna.

Piñon is a hearty plantain casserole made with layers of picadillo, fried ripe plantains, kidney beans and green beans. Try this Puerto Rican beef and plantain piñon recipe today!

I made a few changes to the original recipe by adding green beans to the mix.

Gotta get your veggies! Plus, I like all-in-one meals.

The whole thing gets baked together and soaks up the flavor from the picadillo.

Mine is a bit crumbly when served, but the taste makes up for the messy appearance.

My husband served himself up a big bowl and went to town!

Piñon is a hearty plantain casserole made with layers of picadillo, fried ripe plantains, kidney beans and green beans. Try this Puerto Rican beef and plantain piñon recipe today!

Traditionally, eggs are used as a binder for piñon. I usually skip this step for convenience sake, and the flavor is still the same.

If you would like it more solid like a meatloaf, here are the instructions:

  • Beat two eggs with 3 tablespoons of water.
  • Pour half into the bottom of your casserole dish before putting down the first layer of plantains.
  • Pour the rest of the eggs evenly over the top of the casserole before baking.

Piñon is a hearty plantain casserole made with layers of picadillo, fried ripe plantains, kidney beans and green beans. Try this Puerto Rican beef and plantain piñon recipe today!

Don’t forget a slice of silky smooth cheese flan for dessert! Puerto Rican Flan de Queso:

Puerto Rican Flan de Queso: a cheesecake baked custard dessert with caramel sauce that's not too sweet thanks to cream cheese! | Kitchen Gidget

Piñon is a hearty plantain casserole made with layers of picadillo, fried ripe plantains, kidney beans and green beans. Try this Puerto Rican beef and plantain piñon recipe today!

Piñon Recipe

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Piñon is a hearty plantain casserole made with layers of picadillo, fried ripe plantains, kidney beans and green beans. Try this Puerto Rican beef and plantain piñon recipe today!

Ingredients

  • 1 recipe picadillo
  • 1 can (15.5oz) kidney beans, drained
  • 1 can (14.5 oz) cut green beans, drained
  • 3 ripe plantains
  • Vegetable oil, for frying

Instructions

  1. Preheat oven to 350F. Lightly grease a 2-quart baking dish and set aside.
  2. In a large mixing bowl, combine the picadillo, kidney beans and green beans. Set aside.
  3. Peel the plantains and cut into 1/2-inch slices. In a large frying pan over medium heat, fry plantains until soft and golden, about 2-4 minutes per side. They will pierce easily with a fork when tender. Place on paper towels to drain.
  4. Assemble the casserole by arranging 1/3 of the plantains in single layer in the baking dish. Cover with half the picadillo mixture. Repeat these layers ending with a layer of plantains.
  5. Bake for 45-60 minutes, or until heated through and bubbly.

Notes

*You may use your own recipe for picadillo. Equivalent recipe uses 1 pound of raw ground beef.

See instructions within post on how to create a firm/solid casserole using eggs to set it.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 22mgSodium: 236mgCarbohydrates: 49gFiber: 5gSugar: 22gProtein: 10g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Did you make this recipe?

Leave a comment below! Or tag @kitchengidget on Instagram with the hashtag #kitchengidget

Piñon is a hearty plantain casserole made with layers of picadillo, fried ripe plantains, kidney beans and green beans. Try this Puerto Rican beef and plantain piñon recipe today!

Carmen

Wednesday 15th of November 2017

It looks delicious

Skip to Recipe