Dinner · Costa Rican

Picadillo de Vainicas (Costa Rican Green Bean Picadillo)

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 31, 2026

This is cozy Costa Rican comfort food: finely chopped green beans and tender shredded beef simmered together with onion, pepper, and garlic. It comes together in one pot and makes a filling, budget-friendly dinner that tastes even better the next day. Serve it with warm rice or scoop it into tortillas.

Jump to recipe
Picadillo de Vainicas (Costa Rican Green Bean Picadillo)

Why you'll love this

  • One pot and about 40 minutes start to finish.
  • A smart way to use up leftover cooked beef.
  • Mild, family-friendly flavor kids will actually eat.
  • Great over rice or tucked into tortillas.

EveryDayMeal recipe

Picadillo de Vainicas (Costa Rican Green Bean Picadillo)

Prep
15m
Cook
25m
Total
40m
Serves
4
Level
Easy

Ingredients

  • 1 lb green beans, finely chopped
  • 2 cups cooked flank steak, shredded
  • 1/2 cup onion, finely chopped
  • 1/2 cup bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup water
  • 1 tbsp olive oil

Equipment

  • Medium pot with lid
  • Cutting board
  • Sharp knife
  • Wooden spoon

Instructions

  1. Heat 1 tablespoon olive oil in a medium pot over medium heat, then add the onion, bell pepper, and garlic. Cook for about 5 minutes, stirring often, until the onion turns soft and translucent and the mixture smells fragrant, which builds the sweet base flavor.
  2. While that cooks, finely chop the green beans into small pieces, about 1/4 inch, so they cook evenly and blend into the picadillo.
  3. Add the shredded flank steak, chopped green beans, thyme, salt, and black pepper to the pot. Stir well so everything is coated and the seasonings spread through the mixture.
  4. Pour in 1/2 cup water, cover the pot, and cook for 15 minutes to let the green beans soften and the flavors come together.
  5. Uncover and cook 5 minutes more, stirring occasionally, until the green beans are tender and most of the liquid has cooked off. Taste and adjust the salt before serving.

Tips from the kitchen

  • Chop the green beans small and uniform so they cook through at the same rate and mix evenly with the beef.
  • Leftover roast, steak, or even rotisserie-style beef works great here, since the meat is already cooked and just needs to warm through.
  • If the pot looks dry before the beans are tender, add a splash more water so nothing scorches.

Estimated nutrition per serving: 280 cal · 26g protein · 10g carbs · 15g fat

Make it your own

  • Swap the green beans for finely diced potatoes, chayote, or zucchini for a different Costa Rican picadillo.
  • Use shredded chicken or ground beef in place of the flank steak.
  • Add a chopped tomato with the onion for a slightly saucier version.

Storing & make-ahead

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave with a splash of water. It also freezes well for up to 2 months.

Good to know

Do I need to cook the beef first?
Yes, this recipe uses already-cooked, shredded beef. Leftover flank steak or roast is perfect since it just needs to heat through with the beans.
Can I use fresh thyme?
Absolutely. Use about 1 tablespoon fresh thyme leaves in place of the 1 teaspoon dried.
What do I serve it with?
White rice is traditional, but it is also delicious in warm corn or flour tortillas, or alongside black beans and fried plantains.
Can I make it ahead?
Yes, it reheats beautifully and the flavor deepens overnight, making it a great make-ahead meal.

Related recipes