About the Recipe
Inspired by Mary McDougall’s Quick & Easy cookbook, this Gallo Pinto is a delicious, whole-food, vegan take on the traditional Costa Rican dish. Nutty brown rice blends with savory black beans, aromatic vegetables, and fresh cilantro for a satisfying, protein-packed meal. Serve it with your favorite hot sauce for a touch of heat and enjoy a comforting dish that’s perfect for breakfast, lunch, or dinner.
Ingredients
Beans:
½ cup vegetable broth
1 onion, chopped
2 stalks celery, chopped
1 tsp fresh garlic, minced
3 15-oz cans black beans, drained and rinsed
1 bay leaf1 tsp dried oregano
Vegetables:
½ cup vegetable broth
1 onion, chopped
1 stalk celery, chopped
1 tomato, chopped
¼ cup fresh cilantro, chopped
4 cups long grain brown rice, cooked
Sriracha or your favorite hot sauce, to taste
Preparation
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 – beans, bay leaf and oregano, mix well and cook over low heat for 20 min, stirring occasionally.
Remove the bay leaf and set aside.
Vegetables:
Place the vegetable broth in a large non-stick frying pan.
Add onion and celery and cook over medium heat for 5 min, stirring frequently.
Add tomato and cilantro and cook for another 5 min.
Add the bean mixture and the rice. Mix well. Heat through and season to taste with the hot sauce.
No animals were harmed during the creation of this recipe!
