El Gallo Pinto (From Costa Rica- Beans and Rice)

"I was lucky enough to spend part of the summer in Costa Rica. This is the traditional dish that every Tico eats for breakfast, lunch, and probably dinner. I never got used to it for breakfast, but this is what I've come up with to imitate my travels there."
 
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Ready In:
20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Fry onion and bell pepper in the vegetable oil, about 3 minutes.
  • Add the garlic and sauté a bit more.
  • Pour in the beans and the stock, bring to a simmer.
  • Avoid the mixture drying up.
  • Add in the rice and stir thoroughly, gently.
  • Don't mash the beans!
  • Season to taste with salt and pepper.
  • Right before serving, stir in the coriander, and top with heavy cream if desired.

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Reviews

  1. This has to be my favorite way of making rice with beans, but I, too, can't imagine Gallo Pinto without Salsa Lizano. Last time I looked, it wasn't being imported to the States. But Half Moon Bay Trading Company makes an even better Lizano style salsa (they start with fresh veggies, not dried, and use a higher quality vinegar). Check out Pirates Blend Caribbean Condiment at http://www.halfmoonbaytrading.com. I've heard there are as many recipes for Gallo Pinto as there are Costa Ricans. To try a spicier version, substitute 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground ginger for the fresh coriander in Alijen's recipe.
     
  2. I made this for my boyfriend who spent 4 months in Costa Rica as a surprise. He loved it, and so did I! I nixed the heavy cream and substituted the Lizano salsa for a few splashes of Worcestershire sauce. (I heard that they're similar). Totally pleased and I can't wait to make it again!!
     
  3. This is a great recipe! As a Costa Rican (aka tico), I love indulging in a healthy and tasty plate of pinto for breakfast. One vital thing you missed,however, for the wonderful flavor unique to a Tico's pinto, was Salsa Lizano. It's a completely veggie-based sauce (worchestershire is very similar) we use down in ticolandia. Just add a dash and stir it in while cooking the dish up on the stove. Try serving your pinto with fried or scrambled eggs ("Pinto con huevo") and a couple of tomato slices on the side. I also always top it off with a dollop of sour cream for "Pinto con natilla" to add some extra moisture. MMmmmmmm.....delicioso! Buen provecho.
     
  4. I lived in Costa Rica for ten years and traveled extensively. I have eaten many versions of Gallo Pinto.<br/><br/>A few myths need to be addressed. First, Gallo Pinto is not exclusively Costa Rican. Nicaragua also claims Gallo Pinto as a national dish, but uses red beans instead. It is found in many forms in many places around the Caribbean. In the USA, we call it Hoppin' John. Second, Salsa Lizano is not essential to make Gallo Pinto (more on this later).<br/><br/>I was introduced to Gallo Pinto by a Cuban-American ex-pat who ran a B&B, and served the most delicious Gallo Pinto. Jose Peyella stand up and take a bow. Our taste for a particular food is often set by our first few exposures. Like Mom's cooking or the pancakes at a favorite cafe. My point is that I would compare others offerings to Jose's. I watch and learned how he prepared the beans and rice in the afternoon or evening for the next morning's breakfast.<br/><br/>I am convinced, after eating numerous versions of Gallo Pinto, that the SECRET to great Gallo Pinto is in the beans and gravy.<br/><br/>Most Ticos make their beans simply in salted water, which leaves them lacking in flavor. Hence, the need for Salsa Lizano or Chilera (Tabasco like) to add a little more flavor or kick. I found that I had to ask for Lizano in many places outside the central valley and away from the tourist sites. The Nicas throw a couple garlic cloves in with their red beans, but the product still lacks real flavor. Some places added too much cilantro in an attempt to create flavor, but ended up overwhelming the dish with this herb. <br/><br/>I still eat Gallo Pinto con huevo frito y tocineta (with egg and bacon) most mornings. I make my own Cuban style black beans (like Jose's) most of the time, but use S&W Cuban Recipe Beans if I'm lazy or forgot to make a pot when they ran out. Now, I use Worcestershire Sauce with a squirt of mustard instead of paying the outrageous price for Salsa Lizano here in the US.<br/><br/>Gallo Pinto makes a healthy breakfast that sticks with you a lot longer than cereals or sweets. Try it and have it your way.
     
  5. My wife just visited Costa Rica and raved about the black beansvand rice she had. We looked this up and enjoyed it tremendously!
     
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Tweaks

  1. I lived in Costa Rica for ten years and traveled extensively. I have eaten many versions of Gallo Pinto.<br/><br/>A few myths need to be addressed. First, Gallo Pinto is not exclusively Costa Rican. Nicaragua also claims Gallo Pinto as a national dish, but uses red beans instead. It is found in many forms in many places around the Caribbean. In the USA, we call it Hoppin' John. Second, Salsa Lizano is not essential to make Gallo Pinto (more on this later).<br/><br/>I was introduced to Gallo Pinto by a Cuban-American ex-pat who ran a B&B, and served the most delicious Gallo Pinto. Jose Peyella stand up and take a bow. Our taste for a particular food is often set by our first few exposures. Like Mom's cooking or the pancakes at a favorite cafe. My point is that I would compare others offerings to Jose's. I watch and learned how he prepared the beans and rice in the afternoon or evening for the next morning's breakfast.<br/><br/>I am convinced, after eating numerous versions of Gallo Pinto, that the SECRET to great Gallo Pinto is in the beans and gravy.<br/><br/>Most Ticos make their beans simply in salted water, which leaves them lacking in flavor. Hence, the need for Salsa Lizano or Chilera (Tabasco like) to add a little more flavor or kick. I found that I had to ask for Lizano in many places outside the central valley and away from the tourist sites. The Nicas throw a couple garlic cloves in with their red beans, but the product still lacks real flavor. Some places added too much cilantro in an attempt to create flavor, but ended up overwhelming the dish with this herb. <br/><br/>I still eat Gallo Pinto con huevo frito y tocineta (with egg and bacon) most mornings. I make my own Cuban style black beans (like Jose's) most of the time, but use S&W Cuban Recipe Beans if I'm lazy or forgot to make a pot when they ran out. Now, I use Worcestershire Sauce with a squirt of mustard instead of paying the outrageous price for Salsa Lizano here in the US.<br/><br/>Gallo Pinto makes a healthy breakfast that sticks with you a lot longer than cereals or sweets. Try it and have it your way.
     
  2. This has to be my favorite way of making rice with beans, but I, too, can't imagine Gallo Pinto without Salsa Lizano. Last time I looked, it wasn't being imported to the States. But Half Moon Bay Trading Company makes an even better Lizano style salsa (they start with fresh veggies, not dried, and use a higher quality vinegar). Check out Pirates Blend Caribbean Condiment at http://www.halfmoonbaytrading.com. I've heard there are as many recipes for Gallo Pinto as there are Costa Ricans. To try a spicier version, substitute 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground ginger for the fresh coriander in Alijen's recipe.
     

RECIPE SUBMITTED BY

I'm a graduate student studying agricultural economics, originally from Georgia. (Go dawgs!) I try to eat very healthy, most often low-carb. But, I do love sweets sometimes. I like to bake for others so much- so I do it all the time and have become known for just stopping by with casseroles, brownies etc..
 
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