Gallo Pinto (Costa Rican Beans and Rice)
Ingredients
- ¾ cup
dried black beans, picked over and rinsed
- ½ teaspoon
table salt for brining
- 30 sprigs fresh
cilantro, 1 bunch
- 8 sprigs
fresh thyme
- 2
bay leaves
- 3 tablespoons
lard or vegetable oil, divided
- 1 large
white onion, chopped fine, divided, 1½ cups
- 6
garlic cloves, minced, divided
- 1¼ teaspoons
table salt, divided
- 1 teaspoon
chili powder
- ½ teaspoon
pepper
- ½ teaspoon
ground coriander
- ½ teaspoon
ground cumin
- 1
large red bell pepper, stemmed, seeded, and cut into ¼-inch pieces, divided, about 1⅓ cups
- 1
large yellow bell pepper, stemmed, seeded, and cut into ¼-inch pieces, divided, about 1¼ cups
- 3 tablespoons
Salsa Lizano, plus extra for serving
- 3 cups cooked
long-grain white rice, cold
Hot sauce
Directions
- 1
Combine 1 quart cold water, beans, and ½ teaspoon salt in bowl, and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
- 2
Remove thick stems from cilantro sprigs and reserve. Chop leaves and thin stems fine (you should have about ¾ cup) and refrigerate until needed. Using kitchen twine, tie reserved stems, thyme sprigs, and bay leaves into bundle.
- 3
Melt 1 tablespoon lard in medium saucepan over medium heat. Add half of onion, half of garlic, 1 teaspoon salt, chili powder, pepper, coriander, and cumin, and cook, stirring frequently, until softened, 5 to 7 minutes. Increase heat to high; add drained beans, cilantro bundle, and 1¾ cups water; and bring to boil. Cover; reduce heat; and simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 1 to 1¼ hours. Remove from heat. (Beans can be refrigerated in their cooking liquid for up to 3 days.) Strain beans through fine-mesh strainer, reserving ½ cup of cooking liquid.
- 4
Melt remaining 2 tablespoons lard in 12-inch skillet over medium heat. Add 1 cup red bell pepper, 1 cup yellow bell pepper, remaining ¼ teaspoon salt, remaining onion, and remaining garlic, and cook, stirring occasionally, until softened and lightly browned, 10 minutes. Stir in Salsa Lizano. Add rice and cook, stirring constantly and breaking up rice clumps until mixture is heated through, 1 to 2 minutes.
- 5
Add beans and reserved cooking liquid. Gently fold beans into rice until combined and warmed through, 1 to 2 minutes. Off heat, add reserved chopped cilantro and remaining bell peppers. Season with salt and pepper to taste. Serve, passing hot sauce and Salsa Lizano separately.
Gallo Pinto (Costa Rican Beans and Rice)
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About this Recipe
Craving a vibrant, soul-satisfying meal that breathes new life into everyday staples? This Gallo Pinto (Costa Rican Beans and Rice) recipe transforms humble leftover rice and beans into a flavorful masterpiece.
The magic of Gallo Pinto lies in its rich aromatic base and the careful blend of spices. By infusing black beans with fresh cilantro, thyme, and bay leaves, then sautéing them with fine-chopped white onion, minced garlic, and a vibrant mix of bell peppers, you build layers of authentic flavor. The addition of Salsa Lizano, a quintessential Costa Rican condiment, ties everything together for that unmistakable taste.
Prepare for a truly lively and aromatic experience. You'll enjoy tender black beans and firm, flavorful long-grain white rice, perfectly seasoned with chili powder, ground coriander, and cumin. The fresh cilantro adds a bright, herbaceous note, balancing the richness of the other ingredients. Each spoonful offers a comforting yet exciting blend of textures and deeply savory flavors, making it a beloved dish that truly satisfies.
While the black beans are central to this Gallo Pinto, you can easily adjust the bell peppers based on what you have on hand, using red and yellow as specified, or even adding more of one color. Feel free to use either lard or vegetable oil for sautéing, depending on your preference. For an extra kick, ensure you have plenty of hot sauce and additional Salsa Lizano ready at the table for serving.
Gallo Pinto is a wonderfully versatile dish, perfect for any meal of the day, from a hearty breakfast to a satisfying dinner. Serve it as a main course with extra Salsa Lizano and your favorite hot sauce on the side, allowing everyone to customize their plate.