Gallo Pinto Vegan No Oil

Gallo Pinto

gallo pinto vegan

We got back from Costa Rica recently and are hooked on Gallo Pinto, a popular dish in Costa Rica. This one will require you to find Lizano sauce – a brown, vegetable based sauce, perhaps in your International/Ethnic section or here on Amazon. Trust me it’s worth it!

This is Bonnie’s recipe!


3-4 tablespoons, Lizano salsa (to taste I prefer a stronger flavour). Lizano has sodium as many condiments do, but it’s usually within allowable limits depending on what else you eat during the day.
2 cups black beans, cooked
4 cups brown rice, cooked
1/2 red bell peppers, chopped
1 small yellow onion chopped
1 teaspoon coriander,
1 cup chopped (Cilantro)
1 large (or 2 small) carrots thinly diced.
2 celery stalks chopped
½-1 tsp salt (optional)
1/2 cup veggie soup stock for cooking veggies (may need more or less but should be mostly dried up when veggies are cooked.)


Cook carrot and celery in soup stock until soft (medium heat). These take longer to cook so start with these! Then add onion and bell peppers in soup stock to sauté until soft. (medium heat). Add in chopped cilantro to other veggies and cook until cilantro is soft
Turn down heat to low-medium.
Add the cooked black beans and cooked rice to veggies mix. Add in the coriander and Lizano sauce. Heat on low-medium heat stirring for 2 minutes (stir continuously).

I also put some Lizano on the side of the plate for some extra flavour/kick.

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