gallo pinto

Gallo pinto is a traditional beans and rice dish from Costa Rica and Nicaragua that is prepared with the typical Lizano sauce.

Gallo Pinto (Beans and Rice)

rice

(15 oz.) cans black beans ((with liquid))

red bell pepper (, diced)

onion (, finely diced)

garlic (, crushed)

cilantro (, chopped)

Lizano sauce ((or Worcestershire sauce))

Avocados

Eggs ((scrambled or sunny side up))

Tortillas

plantains

cheese ((Cacique Cotija for example))

In a skillet with a little oil, sauté the red bell peppers and onions on medium-high heat.

When the onions are translucent (after 8-10 minutes), add the garlic and continue to sauté for 1-2 minutes.

Add the black beans with their liquid, and 2 tablespoons of Lizano sauce (or more).

After 3 minutes, Reduce heat and add the rice and stir gently. Continue to cook for a few minutes.

Add the chopped cilantro. Season with salt and pepper.

Found on every menú throughout the country, Gallo Pinto is at the heart of traditional Costa Rican food. This hearty rice and bean dish is often served as breakfast alongside fried eggs but is delicious any time of day as either an entre or a side dish.

Gallo Pinto

vegetable oil

white short grain rice

black beans

Salsa Lizano

red pepper, chopped

yellow onion, chopped

cilantro

Nicaraguan Gallo Pinto ( Rice and Beans)

lb Red beans

lb cooked white Rice (cooked by package directions)

Salt

Cloves Garlic

Onion (chopped finely 1/2 to add to the beans 1/2

cooking oil

First of all, this is something you will like to do the day before you eat it, as it ensures that all the flavors get locked in the beans and the rice. The recipe is typically made from leftovers so if you want to be authentic you should make it a day ahead for the best flavor.

First put 2 liters of water in a medium pot.

meanwhile the water boils rinse your beans well ,

when the water starts to boil add the beans.

Let them boil at medium heat, cooking time is between 30 and 60 minutes.

Be sure to check the beans, when they are starting to get soft add in the salt to taste, garlic and onion. (be sure you do not add salt until they are tender or they will not cook properly.)

Cook for another 30 minutes.

In a frying pan add oil and the 1/2 of an onion you have left.

When the onion is cooked, take it out, and add your beans with some of the stock keep stirring so they don't stick and fry them for 5 mins.

With a spatula gently press the beans against the pan to release more stock, but do not press them to much.

Next, add the day old cooked rice and mix well until the rice has absorb all the stock keep stirring for a few minutes and it's done.

It is best to serve the next day, just reheat and serve.

Enjoy!

Top 3 gallo pinto recipes from across the web

The most viewed gallo pinto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gallo Pinto (Beans and Rice)

Gallo Pinto

Nicaraguan Gallo Pinto ( Rice and B...

Top 3 gallo pinto recipes from across the web

The most viewed gallo pinto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gallo Pinto (Beans and Rice)

Gallo Pinto

Nicaraguan Gallo Pinto ( Rice and B...

The most viewed gallo pinto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine