Gallo Pinto (Costa Rican Rice and Beans)
This recipe makes more beans and rice than you will need for Gallo Pinto. Reserve the extras and serve as separate side dishes if you wish.
Ingredients
Rice
- 3 tablespoons olive oil
- 1 stalk celery finely chopped
- 1 medium onion finely chopped
- 1/2 red bell pepper finely chopped
- 3 cloves garlic minced
- 2 cups long grain brown rice rinsed 3-4 times, drained
- 3 1/2 cups water
- 1 1/2 teaspoon sea salt
Black Beans
- 1/2 pound dried black beans
- 1 stalk celery
- 1 clove garlic
- 1 medium onion finely chopped
- 1 red bell pepper finely chopped
- 1/2 cup cilantro finely chopped
- 1/2 teaspoon dried oregano
Gallo Pinto
- 1 tablespoon organic butter
- 1 teaspoon red bell pepper finely chopped
- 2 tablespoons onion finely chopped
- 2 tablespoons cilantro minced
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground cumin
Instructions
Rice
-
Heat oil in a medium saucepan. Add celery, onion and bell pepper and suate until vegetables start to soften. Add garlic and cook for a minute. Add rice and cook until well coated and rice starts to turn opaque.
Transfer to a rice cooker, add water and salt, and cook on brown rice setting. Alternatively, cook on the stovetop.
Black Beans
-
Place beans in a large bowl and cover with 2 inches of water; let soak overnight. Drain beans and place in a pressure cooker, along with celery, garlic, onion, bell pepper, cilantro and oregano. Add water to cover ingredients with about 4 inches of water. Cook 14 minutes on high pressure (follow the instructions for your specific pressure cooker).
Gallo Pinto
-
Melt butter in a large saucepan over medium heat. Add red bell pepper, onion, cilantro and garlic and saute until vegetables begin to soften. Add 2 cups, cooked, drained black beans (recipe above), Worcestershire sauce, and cumin. Stir and simmer for about 2 minutes. Mix in 2 cups cooked rice (recipe above), toss gently and cook for another 2-3 minutes.