2cupsdry black beans*(4-5 cups cooked or 3 cans, rinsed)
2cupsrice*(4-5 cups cooked)
1red bell pepperchopped
1onionchopped
2Tbspgarlicminced
1tspminced ginger or puree
1tspcumin
1tspcoriander
¼tspblack pepper
3-4TbspLizano Sauce**
¼cupcilantrochopped
¼cupgreen onions
2Tbsplemon or lime juice
Salt to tasteoptional
Instructions
Rinse and soak the black beans overngiht. Rinse well. Cook the black beans in the Instant Pot on High Pressure for 7 minutes. Release pressure naturally. Remove the lid, drain and rinse the black beans in cool water. Set aside.
Cook the rice in the Instant Pot – white rice or light brown rice on High Pressure for 4 minutes; regular brown rice on High Pressure for 20 minutes. Release pressure naturally. Set aside.
Meanwhile, in a large pot, sauté onions, peppers, ginger, and garlic.
Add in cumin, coriander, and black pepper. Sauté 1-2 minutes, until fragrant.
Add in rice, beans, Lizano Sauce, lemon juice, green onions, and cilantro.
Stir to combine and cook on low heat for about 5 minutes, until heated through.
Garnish with additional cilantro and green onions, if desired.
Notes
* You can cook the beans and rice the day before to make this meal a quick weeknight dish.** If you don’t have access to Lizano sauce, you can order it on Amazon. Or for this recipe, you can use 3 Tbsp Worcestershire sauce, 2 teaspoon maple syrup, 2 teaspoon cumin, and 2 teaspoon lemon or lime juice. You can also make an entire batch of Lizano sauce – a recipe is available on thekitchn.com but I have not tried it and can’t vouch for its authenticity. I just buy Lizano Sauce on Amazon and keep it in my pantry for Gallo Pinto.- Serves 4 as an entrée or 8 as a side.
Keyword beans, costa rica, gallo pinto, lizano, plant-based, rice, vegan