Gallo Pinto, Black Beans and Rice

This entry was posted by on Monday, 28 March, 2011 at

8 oz dried organic black beans
10 cups water
1 Tbsp Salsa Lizano or Worcestershire — you can find vegan brands if you’d like 🙂
1 Tbsp organic cold pressed coconut oil
1 small white onion diced
1 small green pepper
1 small red pepper
1/2 cup white rice
1 tsp salt
1/4 tsp ground pepper
1 tsp Salsa Lizano or Worcestershire
1/2 cup reserved cooking liquid from beans

Sort through black beans picking out any deformed ones and rinse. Add to pot and cover with 2 inches of water. Soak overnight. Drain and rinse beans, add 10 cups of water, 1 Tbsp Salsa Lizano or Worcestershire (vegan or otherwise). Bring beans to a boil, reduce to a gentle simmer and cover loosely. Simmer for 2.5 hours stirring occasionally. Drain beans, but reserve 1/2 cup of the black bean cooking liquid. Dice the onion and peppers (I pulse mine in the food processor, not as pretty but faster and it tastes the same). Heat oil in deep skillet or pot, add the half cup of rice, and stir for 2 minutes. Next add the diced onion and peppers and stir for another two minutes. Add salt, pepper, 1 tsp Salsa Lizano, and reserved cooking liquid. Bring to a boil then reduce to a low simmer and cover and cook for 15 minutes. After 15 minutes the rice should be cooked, add drained beans and cook for another couple of minutes on medium high heat. Adjust seasonings to your liking. Serve plain or with diced tomatoes for the vegan version or with a fried egg on top (my fave), cheese, and sour cream if you like.

Gallo Pinto, Black Beans and Rice

Gallo Pinto, Black Beans and Rice



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