Instructions: This next one is from one of my favoite cookbooks...the Dinah Shore recipe, and it is very good! Unfortunately, that recipe I lost a long time ago :(. Also, this calls for a garnish of crumble bacon and sieved hard-cooked eggs. In my opinion the dish would be excellent without it. I would not bother adding that myself...it is personal taste. And the beans...if you were short on time or didnt want to go through all the work of preparing them as per the recipe (cause Im pretty lazy ) I would suggest using a can or 2 of black beans, sauteeing the onion, garlic & peppers in the oil, adding the beans with a bit of chopped ham if you like, salt & pepper to taste and simmering that for a few minutes. The beans are used as a topping on this.

(my addition..I would add some green pimiento stuffed olives also - thats how Ive had it before)

Beans: Cover beans with water and let stand overnight. Drain. Add water and bring to boil. Skim scum from top. Add ham hock and simmer, covered, until eans are tender, about 2 hours, adding more water if necessary. Add salt REmove ham from hock and cut into small chunks. Add to beans. Brown onions, green pepeprs and garlic in oil. Add to beans and serve as a sauce for picadillo and rice.

Picadillo: Sautee onions and green peppers in oil until brown. Add ground beef, tomatoes, raisins, capers, tabasco, salt & pepper (and olives, if you got em!). Cook, stirring, until mixutre is almost dry.

Arrange beans & picadillo over rice on warmed platter. Sprinkle with grated egg and crumbled bacon over top. Garnish with bananas..

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