Gallo Pinto (Red Beans And Rice) - cooking recipe

Ingredients

2 -3 tablespoons oil
1 onion, finely chopped
1 bell pepper, finely chopped
2 -3 garlic cloves, minced
1 cup kidney beans or 2 cups black beans, drained
salt and pepper, to taste
2 cups hot cooked rice

Preparation

Heat the oil in a large skillet or saute pan over medium-high flame. Add the onions, bell pepper and garlic and saute for about 2-3 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.
Variations:
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.