Gallo Pinto (Costa Rican Beans and Rice)

​Yield: 8-10 servings

Ingredients

2 tablespoons olive oil
1 red bell pepper, chopped
1 small yellow onion, chopped
2 cloves garlic, minced
2 cups cooked black beans in 3/4 cup reserved cooking liquid*
1/4 cup Salsa Lizano**
3 cups cooked rice, preferably day-old and refrigerated
1/4 cup chopped fresh cilantro

Instructions

Heat olive oil in a large skillet over medium-high heat until shimmering.  Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes.  Add minced garlic and cook for 1 minute, until fragrant.
Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine.  Simmer for 5 minutes, until slightly thickened and a little bit of the liquid is evaporated.  Gently stir in cooked rice, and cook until heated through and most of the liquid is absorbed but not dry, about 3-5 minutes.  Stir in chopped cilantro. Season to taste with additional Salsa Lizano/A-1 (I added about a tablespoon extra).

Notes

* A 1-lb bag of dry black beans will make a double batch of this.  I soak beans overnight, cook them in the morning and let get cold.  Take out what I need for this recipe and freeze the remaining liquid and beans to use next time I need them.  I also freeze cooked rice.
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**Salsa Lizano is available in some Latin markets, but I haven’t found it yet.  I used A-1 steak sauce.  I read some people substitute Worcestershire Sauce and add cumin.