Instructions: Place the currants in a bowl, cover with warm water and let stand 30 minutes. Drain.

Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion, garlic and bell pepper and cook until tender, stirring constantly, 4 to 5 minutes. Stir in the olives, capers, vinegar, pepper, cloves, cinnamon, bay leaf, and hot pepper sauce and salt to taste. Cook, stirring frequently, for 10 minutes.

Heat the remaining 1 tablespoon of oil in a Dutch oven over high heat. Add the ground beef and cook until browned, stirring to break up the lumps, 5 minutes. Drain.

Stir in the olive mixture, drained currants and tomatoes and mix well. Cook over medium-low heat, loosely covered, stirring frequently and skimming off the fat as needed, 1 hour. Remove the bay leaf and discard.

To serve, spoon the picadillo over rice. Can be served cold or at room temperature as well as hot.

This recipe yields 6 servings.

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