Costa Rican Gallo Pinto

Passed to your plate by Jimena Rosés-Sierra

As a Tica (Costa Rican native), there’s nothing more traditional and iconic than Gallo Pinto, so it is very dear and near to my heart dish.  Dubbed the unofficially official dish of Costa Rica, Gallo Pinto is a surprisingly simple mixture of beans and rice, but when made right, the flavors will take you right back to that little café on the beach or cozy restaurant in the rainforest where you first tried it.

No one who’s ever visited Costa Rica is likely to forget Gallo Pinto, and those who haven’t visited rarely understand how people can be so enamored of rice and beans.  Read more

 

Print Recipe
Jimena Rosés-Sierra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 2 cups cooked rice not fresh
  • 2 cups cooked black beans
  • 3 tablespoons olive or vegetable oil
  • 2-3 garlic cloves minced
  • 1/2 onion medium, diced
  • 1 red bell pepper or combination of different-colored peppers, diced
  • 1/2 cup bean cooking oil or liquid from canned beans
  • 1/2 teaspoon salt
  • 1/2 tablespoon pepper
  • 1/2 cup cilantro chopped
  • 2 tablespoons salsa lizano found at jungle jim's $5 quart bottle
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 2 cups cooked rice not fresh
  • 2 cups cooked black beans
  • 3 tablespoons olive or vegetable oil
  • 2-3 garlic cloves minced
  • 1/2 onion medium, diced
  • 1 red bell pepper or combination of different-colored peppers, diced
  • 1/2 cup bean cooking oil or liquid from canned beans
  • 1/2 teaspoon salt
  • 1/2 tablespoon pepper
  • 1/2 cup cilantro chopped
  • 2 tablespoons salsa lizano found at jungle jim's $5 quart bottle
Instructions
  1. In a large, deep cast-iron or heavy bottomed pan, heat the olive oil over medium heat. Add the rice and sauté for about 10 minutes, stirring often.
  2. Add the onion, and when it’s begun to soften, add the garlic, and bell pepper, Sauté for 6 to 8 minutes, or until the onion is translucent and vegetables have become nearly tender.
  3. Stir in the beans and cooking liquid, salt and pepper and 2 tablespoons of Salsa Lizano.
  4. Cook until most of the liquid is absorbed but the mixture is still moist, about 10 to 15 minutes. If it begins to dry out, add a bit more bean liquid. Stir in the chopped cilantro and remove from the heat.
Serving Suggestions
  1. Gallo Pinto can be eaten at any time of day at any meal but is typically a breakfast staple, served alongside eggs (scrambled or fried), corn tortillas, fried plantains, and natilla (nah-TEE-jah, similar to sour cream but a little bit creamier with a sweet aftertaste).
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