|Gallo pinto, literally "spotted rooster," is ubiquitous in Costa Rica and Nicaragua. It refers to black beans and rice cooked together, and is served at every meal, surrounded by various side dishes. It’s easy to make and very healthy.|
|Time||20 to 45 minutes (plus bean soaking and cooking)|
|Directions||The first step (and the cooking time) depends on whether your rice is already cooked.
Transfer rice to a bowl and add the remaining oil to the pan. When it’s hot, add the rice, beans, and about ½ c of the reserved bean cooking water. Fry, stirring frequently, until hot, adding more water as needed to achieve desired consistency. Taste and add more salt, onion, and/or peppers to taste.
Garnish and serve hot.
|Notes||Gallo pinto will keep for at least 4 or 5 days in the fridge, and a month or more in the freezer, so don’t hesitate to make a big batch and then refrigerate or freeze it.
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.
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