This post is part of my Vegan Staples theme, where I’ll show you how to take stereotypical vegan foods and make them dishes worth serving to even the staunchest omnivores.
Ah, rice and beans. Its name is boring and evokes images of the blandest meals imaginable. It’s the quintessential veg*n meal, the refuge of the creativity-drained plant-eater. And now one half of its equation has those pesky potential arsenic issues to combat.
But I firmly believe that rice and beans is unjustly derided, that it can be a truly inspiring meal when done right. And how does one do rice and beans right? You consult an expert. And by “consult an expert,” I mean “browse Terry Hope Romero’s Viva Vegan! for the most delicious-looking beans and rice recipe you can find.” And find it I did, on page 92. Terry’s Costa Rican Refried Rice and Beans (aka Gallo Pinto, or “Painted Rooster”) doesn’t require anything too fancy, but by using a cast-iron pan, freshly cooked beans (and their liquid!), and lots of bright flavors, this dish cooks up to be a beautiful and satisfying meal.
Gallo Pinto in the pan.
It looks a bit like confetti, doesn’t it? What you’re seeing is long-grain white rice, small red Central American beans, peppers, onions, and lots of other spices. I substituted a bit of Braggs for the vegan Worcestershire sauce, since I didn’t have any at the time, and I reduced the amount of liquid smoke because liquid smoke and I don’t always get along. After a good fry in the pan (they’re not technically refried!) I scooped the mixture into little mounds and served up a lovely meal.
Plated.
Served with a side of fresh tomatoes, extra cilantro, and hot sauce for topping, this dish would make even the most skeptical rice and beans eaters ask for ¡más, más!
What’s your favorite way to eat rice and beans? Which meals from Viva Vegan! have you cooked?
It looks perfecto! Love the presentation;)
Looks delicious! I’m a huge fan of the Black Beans and Rice Pilaf from How to Cook Everything but I might have to try this version for a change.
I recommend it! I was very pleasantly surprised.
Ah, gallo pinto! Definitely my favorite way to eat rice and beans. My sister (who lives in Costa Rica) makes a kick-ass gallo pinto with lots of salsa lizano (and a secret ingredient: toasted sesame oil!). Avocado and fried plantains on the side and you’re in heaven.
Ooh, thanks for the toasted sesame oil tip! I’ll have to incorporate it next time.
This looks amazing, and I bet the cilantro makes it taste divine.
Absolutely. I just love fresh cilantro.
I LOVE gallo pinto. When I got back from Costa Rica a couple years ago I worked forever on making the perfect recipe and it’s still one of my favorites! Especially with a side of fried plantains.
I’ve never been able to master fried plantains! I’m totally willing to give them another shot, though.
Oh, I have this cookbook! Your pictures look great, I’ll have to try it for myself.
Go for it! And thanks.
So pretty!
Thank you!
This looks great! I love red beans and rice. I cooked my way through Viva Vegan last year, and one of my all time faves was the arroz con seitan. Just typing that is making me so hungry for it! Instead of seitan, I usually use sliced up Tender Bits, and I play around with the veggies depending on what I have on hand. So tasty!
That’s the second time I’ve seen someone mention the arroz con seitan recently – I’ll have to try it next!
I love cilantro-lime rice with spicy black beans. Lots of guacamole too! I have made the seitan recipes again and again from Viva Vegan, also many of her salsas and sauces too. The red-chile tomato sauce is a favorite. I love mexican food so much.
I’ve never tried her seitan recipes, but I definitely will!
I love this recipe, actually I love most of what I’ve made from Viva Vegan. Your dish looks very pretty!
Thank you!