Gallo Pinto
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Ingredients (use vegan versions):
- 1 medium onion
- 3 cloves garlic
- 1 red pepper
- oil for sautéing
- 1 can black beans
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 2-3 tablespoon Salsa Lizano (check ingredients) or vegan Worcestershire sauce
- 3 cup cooked white rice
Directions:
This is a traditional Nicaraguan/Costa
Rican dish. Salsa Lizano is a
delightful Costa Rican sauce that is
preferred in this dish, but is
currently unavailable in the United
States (the company producing it needs
to change the labeling to be approved
for sale by the FDA). If you are
lucky enough to find Salsa Lizano, use
it in this dish -- if not, substitute
with vegan Worcestershire sauce.
Finely dice the onion; add to large
pan and sauté in desired oil (canola
or olive probably is recommended).
While the onion is cooking, mince the
garlic and dice the red pepper. Once
the onion has softened, add the garlic
and pepper. While the mixture cooks,
drain the black beans, reserving some
of the liquid. Once the onion turns
golden and the pepper softens, add the
remaining ingredients, including 1/2 cup
of the black bean reserve. Cook until
warm and serve.
Serves: 4+
Preparation time: 20 mins
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