Serve with a fried egg and some avocado on the side for a perfect way to start the day. To boost the texture, taste, and nutrition, add a big handful of chopped kale or other leafy greens when you add the beans to the pan. Your taste buds (and gut bacteria) will thank you for this tasty, fiber-packed meal.
Ingredients
1 ½tablespoonsextra-virgin olive oil
½cupfinely diced yellow onion
½cupfinely diced red bell pepper
1 ½tablespoonsminced garlic
2cupscooked black beans, undrained
1 ½tablespoonssalsa Lizano(or Worcestershire sauce), see Notes
2cupscooked brown rice(see Notes)
Finely chopped cilantro, for garnish
Instructions
Heat the olive oil in a large skillet over medium heat. Add the onions, garlic and bell pepper and saute until onions are translucent and fragrant, about 5 minutes.
Add black beans with their liquid and salsa Lizano into the skillet. Simmer over medium heat until about half of the liquid has reduced, but the mixture remains moist, about 5-7 minutes. If the pan goes dry, add more bean cooking liquid or water, a few tablespoons at a time, to the pan.
Add brown rice and stir until the mixture is well combined. Garnish with cilantro and serve.
Recipe Notes
Salsa Lizano is a condiment produced in Costa Rica that definitely packs a flavor punch. It is more tangy and smokey in flavor than spicy, and is used to season a variety of dishes, especially gallo pinto. You can buy it on Amazon and some hispanic markets. You can use Worcestershire sauce as a substitute. For the very best results, use rice and beans that are a day or two old and have been stowed in the refrigerator.