Gallo Pinto the Two Vegan Way (aka- Black Beans and Rice)


  • 1 cup Brown Rice
  • 1 1/2 cup Black Beans
  • 1 Tomato (large)
  • 1/4 tsp Onion powder
  • 1/4 tsp Garlic powder
  • 1/4 tsp Turmeric
  • 1/4 tsp Paprika
  • 1/2 tsp Cumin
  • 1 tbsp Apple Cider Vinegar
  • 1/2-1 tsp Bragg’s Liquid Aminos
  • 1 tbsp Agave
  • Black pepper to taste

This was a huge hit with our whole family. It’s inspired by the delicious rice and beans served in Costa Rica and many other Latin American countries. It is vegan/vegetarian, dairy free, egg free and wheat/gluten free. Here’s what you do:

Soak black beans for 6-12 hours prior to cooking. Drain and rinse before cooking for approximately 45-60 minutes or until soft. Cook rice separately and reserve.

Mix beans and rice in a large pot and add spices, vinegar, agave, and 1/2 cup water. Stir over medium heat for 5-10 minutes. Serve with a chopped salad and sliced avocado for a delicious an exotic meal!