Gallo Pinto
By Mary McDougall
This is another delicious Costa Rican bean and vegetable dish. Black beans are available almost everywhere in this country, either served plain with tortillas or combined with rice and/or vegetables.
Serves: 8-10
Prep Time: 15 min
Cook Time: 30 min
Ingredients
Beans:
1/2 Cup
Vegetable broth
1
Onion, chopped
2 Stalks
Celery, chopped
1 Tsp
Garlic, minced
3 15 Oz. Cans
Black beans, drained and rinsed
1
Bay leaf
1 Tsp
Dried oregano
Vegetables:
1/4 Cup
Vegetable broth
1
Onion, chopped
1 Stalk
Celery, chopped
1
Tomato, chopped
1/4 Cup
Cilantro, finely chopped
4 Cups
Cooked long grain brown rice
Hot sauce
Directions
1
Beans: Place the vegetable broth in a medium-large saucepan. Add the onion, celery and garlic. Cook over medium heat, stirring frequently until vegetables are softened. Add remaining ingredients, mix well and cook over low heat for 20 minutes, stirring occasionally. Set aside.
2
Vegetables: Place the vegetable broth in a large non-stick frying pan. Add onion and celery and cook over medium heat for 5 minutes, stirring frequently. Add tomato and cilantro and cook for another 5 minutes. Add the bean mixture and the rice. Mix well. Heat through and season to taste with the hot sauce. Remove bay leaf before serving.
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