• large saucepan
• wooden spoon
• bowl

• ½ pound dried black beans, soaked and cooked, or an equivalent amount of canned black beans, rinsed
• 3 T vegetable oil
• 1 c uncooked rice
• 1 small onion, minced
• 3 cloves of garlic, minced
• several T sweet or hot pepper, minced
• 2 T of cilantro, minced (optional)
• 1 t cumin (optional)
• 1½ c hot water
• ½ t salt

Heat 1 T oil over medium heat, then pan fry the rice, stirring constantly, for a couple of minutes, until shiny. Stir in onion, garlic, peppers, cilantro, and cumin and sauté 2 more minutes. Add hot water, bring to a boil, cover, and reduce heat. Simmer without stirring until water has evaporated and rice is cooked, about 25-30 minutes.

Transfer rice to a bowl and add the remaining oil to the pan. When it’s hot, add the rice, beans, and a half cup or so of the reserved bean cooking water, and fry until hot, adding more water as needed to achieve desired consistency. Taste and add more salt, onion, peppers, and/or cilantro to taste.

I love gallo pinto topped with grated cheddar cheese and sour cream, or served alongside fried plaintains and sliced avocado.

Costa Ricans eat gallo pinto for breakfast with fried or scrambled eggs, or for lunch or dinner with meat or fish.