Gallo Pinto (Red Beans and Rice)
From the website whats4eats, this is describes as a dish typical to Costa Rica and Nicaragua. Other variations are included below and give a regional taste from other parts of Central America.
- Ready In:
- 2 -3 tablespoons oil
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 2 -3 garlic cloves, minced
- 1 cup kidney beans or 2 cups black beans, drained
- salt and pepper, to taste
- 2 cups hot cooked rice
- Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
- Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
- Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
- •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
- •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
- •Stir in some chopped cilantro.
- •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.
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I would think that 1 cup of uncooked red beans or aduki beans is the missing ingredient, But I used a 16 ounces can red beans. If you use dried beans try adding a small 1" x 1" piece of kombu seaweed to tenderize the beans and add good for you minerals. <br/>Very easy to make and easier to eat! I used tri color peppers, brown jasmine rice. Part of my Menu #66619 Thanks!1Reply
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