Gallo Pinto Rice & Beans
Family, friends, and restaurant guests of El Sapo Dorado in Monteverde, Costa Rica, rave about this lighter version of Costa Rica’s most popular breakfast dish. This traditional meal is prepared with attention to nutritional value and is low in fat, sugar and salt.
April 7, 2010
What you need:
- 1-1/2 cups cooked black beans
- 1 cup of bean broth
- 2 tablespoons onion, finely minced
- 2 tablespoons red bell pepper, finely minced pinch of hot chile pepper
- Pinch of ground cumin
- 2 cups cooked rice
- 4 tablespoons fresh cilantro, finely minced
- 1 tablespoon salsa
- Slices of ripe avocado, tomato, and fresh cilantro
- Corn tortillas
What you do:
- Have ready at room temperature cooked rice and cooked black beans both from the day before. Freshly cooked or very old rice and beans will not provide the right consistency. Rice can be whole grain, but white rice is lighter. Beans can be quickly prepared in a pressure cooker with whole, peeled garlic cloves, whole celery stalks with leaves, salt to taste, and lots of water. Beans should be standing in plenty of liquid when finished cooking. Do not over cook beans or your “Pinto” will be mush. Remove garlic and celery after cooking.
- In a large frying pan, bring to a boil the cooked black beans and bean broth. Reduce heat to medium, then add and mix onion, red bell pepper, hot chile pepper, and ground cumin. Cook, uncovered, over medium heat, for 2 to 3 minutes, then add cooked rice, fresh cilantro, and salsa. Mix lightly and well. Cover, heat through, and serve immediately. Garnish with slices of ripe avocado, tomato, and fresh cilantro. Serve with soft corn tortillas.
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