Country of origin: Costa Rica & Nicaragua

Oil — 2-3 tablespoons
Onion, finely chopped — 1
Bell pepper, finely chopped — 1
Garlic, minced — 2-3 cloves
Cooked red (kidney) beans, drained, liquid reserved — 2 cups
Salt and pepper — to taste
Hot cooked rice — 2 cups

Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté 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. Depending on your taste, you may want to add more seasoning vegetables and vary the amount of each one. Serve hot. It’s usually served with tortillas on the side and maybe some local cheese. 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.