Gallo Pinto

This recipe is adapted from the Blue Zones Kitchen cookbook

3 cups cooked rice

2 tbsp olive oil

1 bell pepper, finely diced

1 onion, finely diced

2-3 cloves garlic, minced

1/3 cup Linzano Sauce (can substitute vegan Worchestershire with some tomato paste)

½ tsp cumin

¼ tsp paprika

1/8 tsp cayenne

Salt and pepper to taste

2 cups black beans or other bean. We used Rancho Gordo Domingo Rojo beans: https://www.ranchogordo.com/collections/heirloom-beans/products/domingo-rojo-bean-2

Cilantro

Saute bell peppers and onion until translucent

Add garlic and toss but don’t burn

Add spices and toast for a couple seconds but don’t burn

Add rice, beans and sauce and stir to combine

Cook until hot, 5-10 minutes

Season to taste and serve with cilantro and more sauce