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Cook3 hrs 30 mins
Posted for ZWT7-Central and South America. This is a Costa Rican dish I found on the internet. Note: Overnight soaking not included in prep time.
- 453.59 g black beans (Fresh are best, but most likely you'll find them dried.)
- 8-10 sprig cilantro, fresh
- 1 small onion
- 1 small sweet red peppers or 1 small yellow sweet pepper
- 709.77 ml chicken broth
- 473.18 ml white rice
- 2.46 ml salt
- 14.79 ml vegetable oil
- 14.79-44.37 ml oil, to fry the gallo pinto
- If beans are dried, cover with water and soak overnight. If they are fresh, just rinse them off. Drain the beans and add fresh water to an inch above the top of the beans,salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (3 hours).
- Chop cilantro, onion, and sweet pepper very fine.
- Add 1 Tblsp. of oil to a large pan and saute the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and saute another 2 minutes. Add chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes).
- Once the rice and beans are cooked you can refrigerate or freeze them. Keep a significant amount of the "black water" with the beans (1/2-1 cup). This is what gives the rice its color and some of its flavor. Saute the rice, beans, reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes. Sprinkle with a little fresh chopped cilantro just before serving. Serve with fried eggs and toast for breakfast.