Costa Rica / Side
Gallo Pinto (Costa Rican Rice and Beans)
The main Costa Rica staple, known as gallo pinto, consists of rice and black beans, which in many households is eaten at all three meals during the day. Gallo pinto is also known in some Southern Areas of Costa Rica as burra, though still recognised the name is rarely used as it is mostly referred to as gallo pinto. Also, Costa Rican gallo pinto is made with black beans, while Nicaraguans use red beans traditionally.
Ingredients
- dry beans, 450 g / 16 oz; black beans preferred1 package
- onion, chopped1
- red pepper, chopped1
- garlic, minced1 bulb
- bay leaves2
- cumin1 tsp
- olive oil
- salt, to taste
- pepper, to taste
- hot peppers, whole dried or fresh; optional1–2
- uncooked rice, may use equal volumes of rice and beans, e.g. 3 cups each1–2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Soak beans overnight, or, bring them to a boil and let sit for 1 hour.
In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent.
Add red pepper, and sauté for a few minutes more.
Add beans and enough water to cover all ingredients.
Add spices, bring to a boil, then lower heat and cover, stirring occasionally until done (1–2 hours, depending on the age of your beans).
Add rice and twice as much water to a pot (e.g. 1 cup rice + 2 cups water, 1 ½ cups rice + 3 cups water, etc).
Cook at a rolling boil until the water has boiled down to the level of the rice.
Reduce heat to a light simmer, cover, and cook for 20 minutes.
Serve the beans over the rice and enjoy!
Region evidence: place name in title — Dish name: “Costa Rican” in “Gallo Pinto (Costa Rican Rice and Beans)” (corrected; previously north-america/US)
