Gallo Pinto (Costa Rica)



  • 0,99 lbs black beans (fresh or dried)
  • 8-10 sprigs of coriander (fresh or frozen)
  • 1 small or medium onion
  • 1/2 small red or yellow sweet pepper (optional)
  • 23,67 oz chicken stock or water
  • 11,83 oz white rice
  • 0,14 lbs of salt
  • 0,52 lbs vegetable oil (for frying rice)
  • 1,41 lbs oil (for frying gallo pinto)


If you use haricot beans for this recipe, soak them overnight. If you use them fresh, rinse them with some water.

Drain the beans. Put it in a pan and cover it with fresh water. Bring to a boil, reduce heat and cook for about 3 hours or until beans are tender. Add salt. Save up to 1 cup of the water in which the beans were cooked for later use.

Finely chop the onion, sweet pepper and coriander. Divide by two.

Take a large skillet, heat 1 tablespoon of oil and fry the dried rice for 2 minutes. Add the chopped onion, pepper and half the coriander and fry for 2 more minutes. Then pour the broth or chicken stock and bring to a boil. Cover the pan, reduce the heat and continue cooking for 20 to 35 minutes, until the rice is cooked.

To assemble the gallo pinto, place the cooked rice, cooked beans, and the remaining half of the chopped onion, pepper, and cilantro in a large skillet. Saute for a few minutes in 1-3 tablespoons of vegetable oil and add some of the water left over from cooking the beans.

Garnish with freshly chopped coriander and serve.

ENJOY YOUR MEAL

 

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