Aidasgallopinto Recipes

GALLO PINTO

Steps:

• Cook the rice according to package instructions (or you can cook it in a pressure cooker if you have one).
• Drain the beans, but reserve the liquid from the can in a small bowl.
• Add the oil to a large pan and heat it over medium high heat.
• Add the onion, red pepper, and yellow pepper and heat until they begin to soften, about 5 minutes.
• Add the beans into the pan and stir until heated.
• Add the rice, and stir with the beans.
• Add the salt, cumin, pepper to taste, and Lizano (or Worcestershire sauce). Pour in half of the reserved bean liquid from the canned beans. Stir until everything is heated through.
• Enjoy! Leave a comment on this page letting me know what you thought of the recipe.

COSTA RICAN GALLO PINTO

Steps:

• Heat oil in a frying pan over medium heat. Add onion, bell pepper, celery, and garlic and saute until softened, 5 to 7 minutes. Stir in black beans with their juices, salt, and pepper. Saute until some of the liquid evaporates, 3 to 5 minutes. Stir in rice.
• Cover and let simmer until vegetables are soft and flavors have melded, about 15 minutes.

AIDA'S - GALLO PINTO

Steps:

• Sauté onions and garlic until soft.
• Add chicken stock bring to simmer.
• Combine all other ingredients and bring back to a simmer.
• Sauté off moisture to desired consistency (I like it on the wetter side).

BEST EVER PICO DE GALLO

Steps:

• Mix tomatoes, onions, jalapenos, and garlic.
• Add oil and vinegar.
• Season to taste with salt and pepper.
• Let sit at least an hour before service so flavors can blend.

ALBONDIGAS

Steps:

• In a Dutch oven, cook onion, garlic and ½ cup tomato sauce with olive oil until onion is tender. Add broth and ½ cup tomato sauce; bring to a simmer., Meanwhile, in a large bowl, mix ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining ½ cup tomato sauce until combined. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.

GALLO PINTO (RED BEANS AND RICE)

Steps:

• Combine water and beans in a large pan; bring to a boil. Add rice. Cover and cook until rice is completely soft, about 15 minutes. Season with salt and pepper.

SLOW-COOKER PINTO BEANS

Steps:

• Sort beans and rinse in cold water. Add beans to a greased 3-qt. slow cooker. Add the next 10 ingredients; stir., Cook, covered, on high 2 hours. Reduce heat to low; cook until beans are tender, 6-7 hours. Serve with slotted spoon. If desired, top with fresh thyme sprigs. , Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.