Gallo Pinto (rice & beans)
I spent some time working in Costa Rica, and while I was there I ate quite a bit of Gallo Pinto. This rice and beans dish is considered a staple there.
- 2 to 3 TBSP oil
- 1 Finely chopped onion
- 1 Finely chopped Bell pepper
- 2 or 3 cloves of Garlic, minced
- 2 cups cooked red black beans, drained (reserve the liquid from the beans)
- Salt and pepper -- to taste
- 3 cups hot cooked rice (long grain is best)
- 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 or 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.
- Makes 4 to 6 servings. Serve hot.
- 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.