(Costa Rican, Nicaraguan red beans and rice)
Image by Lee Cohen
4 to 6 servings
- Oil -- 2 to 3 tablespoons
- Onion, finely chopped -- 1
- Bell pepper, finely chopped -- 1
- Garlic, minced -- 2 or 3 cloves
- Cooked red (kidney) beans, drained, liquid reserved -- 2 cups
- Salt and pepper -- to taste
- Hot cooked rice -- 3 cups
- Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2 or 3 minutes, or until cooked through.
- Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
- Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
- Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
- Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
- Stir in some chopped cilantro.
- Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.