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Asharae Kroll

Costa Rican Gallo Pinto

This is the closest recipe I've gotten to the delicious gallo pinto my Costa Rican host mom made every morning.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 -6
Ingredients Method

Ingredients
  

  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 Tbs canola/vegetable oil don't use olive oil or spray
  • 1 15 oz can black beans do not drain
  • About 3 c cooked rice day-old is best
  • Kosher salt and black pepper to taste.
  • Salsa Lizano only if you're lucky enough to own a bottle
  • Optional Avocado, banana, scrambled eggs, birthday cake.

Method
 

  1. Cook rice according to package directions (day old rice is actually best, so you can skip this step if you have cooked rice on hand)
  2. Heat oil in a large skillet over medium heat. Sauté onion, about 3 minutes.
  3. Add garlic and sauté one more minute.
  4. Add beans, with liquid, and salt and black pepper. Heat through and let simmer for 1-2 min.
  5. Add rice and stir to combine, trying not to smash the beans. Cook until heated through. I like to stir it together and then let it cook, without stirring it for about 3 minutes at a time. This allows the mixture to get little crunchy bits throughout. Stir after 3 minutes and then let it sit an additional 3 minutes. Repeat this, tasting along the way, till the gallo pinto is the consistency you'd like. I cooked mine about 15 minutes total.
  6. Serve with your choice of bananas, avocado, and scrambled eggs.