Gallo Pinto
Costa Rican rice dish with black beans
Servings: 2
Adjust servings here:
Equipment
- Sieve
- pot
- frying pan
Ingredients
- 200 grams rice
- 375 ml water for rice
- 2 tbsp linzano salsa or worcester sauce
- 310 grams black beans canned or dry / see comments below
- a bunch coriander aka cilantro
- 1 clove garlic
- 1 onion
- 1 red bell pepper
- 2 tbsp canola oil aka rapeseed oil / or use olive oil
- 1/4 tsp salt for rice
- to taste salt & pepper
Instructions
- Use a sieve to rinse the rice with water. Add the wet rice to a pot, add water, stir, and add salt. Turn on the heat and simmer the rice on medium-high heat until the water evaporates. Scrape the bottom and stir occasionally. This will take roughly 5 minutes. Cover with a lid and set aside.
- Heat up a frying pan on medium-high heat.
- Chop the onion into small dices. Add canola oil to the pan, then add the onions. Grate or chop the garlic and add it to the pan. Fry for a few minutes until the onions are soft.
- Chop the bell pepper into small dice. Add to the frying pan and stir for a few minutes.
- Add the black beans without the liquid, reserving the liquid in case the mixture is too dry at the end. (Check the "Notes" section below if you are using dried black beans.)
- Add the Lizano sauce.
- Chop the cilantro and add it to the pan. Stir to ensure all ingredients are mixed. Simmer on medium heat for about 1-2 minutes.
- Add the rice to the pan and turn off the heat. Mix all ingredients.
- OPTIONAL: If the mixture is too dry, add some of the reserved bean liquid from step 5.
Notes
Dried Black Beans: soak the beans for at least 12 hours in water (ideally overnight). Drain and add the beans to the pan as described in step 5. Increase the simmer time after adding the black beans, simmer until the beans are soft.
Serving Tips: you can serve the dish as it is or with a fried egg. Alternatively, serve the Gallo Pinto with sliced avocado, fried plantain, and/or some tomatoes.
Enjoy!
