• 1 medium onion
• 3 cloves garlic
• 1 red pepper
• oil for sautéing
• 1 can black beans
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 2-3 tablespoon Salsa Lizano (check ingredients) or vegan Worcestershire sauce
• 3 cup cooked white rice

This is a traditional Nicaraguan/Costa Rican dish. Salsa Lizano is a delightful Costa Rican sauce that is preferred in this dish, but is currently unavailable in the United States (the company producing it needs to change the labeling to be approved for sale by the FDA). If you are lucky enough to find Salsa Lizano, use it in this dish -- if not, substitute with vegan Worcestershire sauce.

Finely dice the onion; add to large pan and sauté in desired oil (canola or olive probably is recommended). While the onion is cooking, mince the garlic and dice the red pepper. Once the onion has softened, add the garlic and pepper. While the mixture cooks, drain the black beans, reserving some of the liquid. Once the onion turns golden and the pepper softens, add the remaining ingredients, including 1/2 cup of the black bean reserve. Cook until warm and serve.

Serves: 4+

Preparation time: 20 mins