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Vegan Galla Pinto, Black Beans and Rice Recipe


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

Star by sorting through the black beans, picking out any deformed ones and then rinse.Add the beans to a pot and cover with 2 inches of water. Soak them overnight.Drain and rinse beans, then add 10 cups of water, 1 Tbsp Salsa Lizano or Worcestershire (vegan or otherwise).Bring beans to a boil, then reduce to a gentle simmer and cover loosely. Let 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, while they are not as pretty it certainly is faster and it still tastes the same).
Heat the coconut oil in a 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 the reserved cooking liquid. Bring all this 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. I say only a couple of minutes, but keep checking anyway. Adjust seasonings to your liking.Serve plain or with diced tomatoes for the vegan version or for the not so vegan version, with a fried egg on top (my favorite), cheese, and sour cream if you like. Either way, Gallo Pinto tastes amazing.
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