We just got back from a vacation in Costa Rica (Playa Flamingo to be exact, go book your trip now!) where we spent a week in the ocean, hanging at a resort pool (complete with a swim up bar), having beach bonfires, doing yoga with an ocean view and having all sorts of adventures with a bunch of our pals. The reason for the trip was that our friends Nate + Sarah decided to get hitched in the paradise you see in the picture above. Geniuses.
It was great and so was the food. We ate rice and beans as a part of almost every meal for a seven days and when we got home the first thing Brent wanted to do was recreate the recipe, so we did.
adapted from Vegetarian Times
- 1 tablespoon olive or canola oil
- 1 medium-sized onion, peeled and finely chopped
- 2 cloves garlic, minced
- 2 cups cooked brown or rice
- 2 cups cooked or canned black beans, drained, rinsed and liquid reserved
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/4 tsp. ground ginger
- 1-2 tablespoons Vegetarian Worcestershire sauce (or Salsa Lizano if you are lucky enough to have it or want to buy it on Amazon.com)
- Juice of 1/2 a lime (or more, to taste)
- Salt and freshly ground black pepper to taste
- Heat oil in large skillet over medium heat, and add onion. When onion starts to turn a little translucent, add garlic, and sauté for about 3 minutes, or until onion is golden brown.
- Stir in 1 tablespoon of Worcestershire sauce to the onions and garlic.
- Add in the cumin, coriander, ginger with to the onions and garlic, mix until incorporated.
- Stir in rice, beans and seasonings, combining well. Add 1/4 to 1/2 cup liquid from canned beans, if desired, to make the rice a little more moist, or as the recipe says “dirty.” I did this and it did bump up the flavor a bit.
- Cook until heated through, and add lime juice, salt and pepper to taste.
- Add another tablespoon of Worcestershire sauce or Salsa Lizano to the mix if you feel like your beans are missing a little seasoning. I only used 1.25 tablespoons and I thought it tasted great.
The original recipe called for an additional cup of rice, but I wanted a more even bean to rice ration. If you want to add that additional cup, just add an extra tablespoon of worcestershire or Salsa Lizano. I also used brown rice and it tastes great (and is better for you) I also really like squeezing a bit of lime over the beans after I re-heat them. Feel free to top with cilantro or green onion too.
My view today is of clouds and city, not of beaches and palm trees, but at least I can eat this at work and pretend I’m back in Costa Rica… right?