Nicaragua

Gallo Pinto ("Speckled Rooster")

-2-3 Tbs oil
-1 onion, finely chopped
-1 bell pepper, finely chopped
-2-3 cloves garlic, minced
-2 C. cooked red (kidney) beans, cooking liquid reserved
-salt and pepper to taste
-2 C. hot, cooked rice

1) Heat oil in large skillet on med-high. Add onion, bell pepper, and
garlic. Sauté 2-3 min. until cooked through.
2) Stir in drained beans, some of their reserved liquid, and salt and
pepper. Bring to a boil, then reduce heat to med.-low. Simmer until
heated through.
3) Add rice, and stir thoroughly. Adjust seasoning to taste, adding more
bean liquid if necessary. Serve hot.
Optional: Add some chopped cilantro... Use coconut oil instead of
vegetable oil...Add a few dashes hot pepper sauce or worcestershire
sauce if desired.