Gallo Pinto (Costa Rican Black Beans and Rice)

Gallo Pinto

2 cups cooked black beans, including the liquid (1 15 oz. can)*
1/2 red onion, finely chopped
1/2 red bell pepper, finely chopped
4 garlic cloves, minced
2 tablespoons butter
1 teaspoon cumin
2 tablespoons Salsa Lizano**
2-3 teaspoons salt, to taste
Pepper, to taste
1 cup finely chopped cilantro stems and leaves
3 cups cooked, long-grain rice

In a large skillet over medium heat, melt butter.  Add onion, pepper, and garlic and saute for a few minutes until soft.  Add the beans and Lizano sauce and cook for about 5 minutes more.  If making Gallo Pinto, add the rice now and cook a few minutes more until everything is well combined, then stir in cilantro and serve with tortillas, crema fresca or sour cream and Lizano sauce.

If making black beans for empanadas, mash about half the beans with a potato masher before stirring in the cilantro.

*To prepare dried black beans, soak 1 pound of beans in 6 cups of water overnight.  Drain the water, then pour beans, 6 cups water, 6 chopped garlic cloves, 2 tablespoons dried oregano, and 1 cup chopped cilantro leaves and stems.  Cook on high for 3 hours or until beans are tender.
**If Salsa Lizano is not available, the easies substitute is Worcestershire sauce.  It's not the same, but it will work in a pinch.