clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Rice and Beans (Gallo Pinto)

  • Author: Chuck Underwood
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Category: Main
  • Cuisine: Latin America


Who says you can't have Beans and Rice for breakfast? In this recipe, I'm making the iconic Costa Rican dish called Gallo Pinto. Basically, Vegan Beans and Rice, with a Central American twist.


  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1/2 cup diced tomato
  • 1 tsp minced garlic
  • 15 oz can black beans (drained)
  • 2 tablespoons salsa lizano (can sub vegan Worcestershire sauce or Jamaican Pickapeppa Sauce)
  • 2 cups cold (cooked rice)
  • 1/4 cup cilantro


  1. Add 1 cup of diced onion to a skillet with 1-2 Tablespoons water/veg broth to prevent sticking.
  2. Saute on medium heat for 1 minute, stirring frequently
  3. Add peppers and continue sauteing for 1 minute, stirring frequently
  4. Stir in tomatoes and saute 30 seconds.
  5. Add garlic, stir, and cook for 2-3 minutes.
  6. Drain beans and add them to the pan
  7. Stir in 2 tablespoons of the sauce and the cilantro
  8. Finally, add the cooked rice and stir well to combine, breaking up any clumps
  9. Cook until heated through.
  10. Garnish with additional cilantro, chopped onions, or sauce

Keywords: blue zones, Gallo pinto, vegan beans and rice