Gallo Pinto

Gallo Pinto. Dry weight; cook before adding in step 4, Chopped, 2 cloves, minced.

Amanda Biddle

10 + 35 min · 9

Ingredients

• 300 g Dry weight; cook before adding in step 4
• 120 g Chopped
• 6 g 2 cloves, minced
• 260 g Drained
• 120 g Chopped
• 20 g Olive oil
• 20 g Chopped
• 30 g Vegetarian Worcestershire-style sauce; alternative to Salsa Lizano
• 120 g For simmering the beans

Preparation

1. Cook the 300 g dry rice according to the packet. Drain well if needed and set aside. This is the rice used later in the stir-fry, not an additional quantity.
2. Chop the onion and pepper and mince the garlic. Heat the olive oil in a wide frying pan and cook the onion and pepper over medium heat for 6–8 minutes, until softened.
3. Add the garlic and stir for 1 minute, without letting it burn.
4. Add the drained black beans, 120 ml water and 30 g vegetarian Worcestershire-style sauce. Simmer for 5 minutes, stirring gently. This version uses the vegetarian sauce instead of Salsa Lizano; the flavour is different.
5. Fold in the cooked rice and stir-fry gently for 3–5 minutes, until hot throughout and the liquid has mostly been absorbed or evaporated. Keep the mixture moist, not soupy.
6. Remove from the heat, fold in the fresh coriander and serve. Taste before adding salt, as the sauce is already seasoned. The recipe makes 9 small side portions.