GALLO PINTO

Servings: 8-10

Beans:
½ cup vegetable broth
1 onion, chopped
2 stalks celery, chopped
1 teaspoon minced fresh garlic
3 15 ounce cans black beans, drained and rinsed
1 bay leaf
1 teaspoon dried oregano

Vegetables:
½ cup vegetable broth
1 onion, chopped
1 stalk celery, chopped
1 tomato, chopped
¼ cup chopped fresh cilantro
4 cups cooked long grain brown rice
hot sauce

Beans:
Place the vegetable broth in a medium-large saucepan. Add the onion, celery and garlic. Cook over medium heat, stirring frequently until vegetables are softened. Add remaining ingredients, mix well and cook over low heat for 20 minutes, stirring occasionally. Set aside.

Vegetables:
Place the vegetable broth in a large non-stick frying pan. Add onion and celery and cook over medium heat for 5 minutes, stirring frequently. Add tomato and cilantro and cook for another 5 minutes. Add the bean mixture and the rice. Mix well. Heat through and season to taste with the hot sauce. Remove bay leaf before serving.