Gallo Pinto Red Beans And Rice Recipes

GALLO PINTO (COSTA RICAN RICE AND BEANS)

Gallo Pinto (Costa Rican Rice and Beans) image

I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as "painted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.

Provided by Kozmic Blues

Categories Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
3 cups cooked white rice
2 cups cooked black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
2 -3 tablespoons vegetarian worcestershire sauce (regular can be used as well)
salt & freshly ground black pepper, to taste
fresh cilantro (optional)
sliced green onion (optional)

Steps:

Heat oil in a large skillet over medium heat.
Add onion and sauté until it just begins to soften and turns color.
Add garlic and sauté for about 5 minutes, or until onion is golden.
Add spices and Worcestershire, and stir into onion and garlic.
(The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
Next, add the beans and then the rice.
Combine the rice and beans evenly and cook until mixture is heated through.
Add salt and pepper to taste and serve hot.
Garnish with some chopped cilantro or green onions if you prefer.
Vegetarians use only the vegetarian Worcestershire sauce.

Nutrition Facts : Calories 249.4, Fat 5.3, SaturatedFat 0.5, Sodium 2.2, Carbohydrate 42.6, Fiber 5.8, Sugar 0.8, Protein 7.7

GALLO PINTO (RED BEANS AND RICE)

Gallo Pinto (Red Beans and Rice) image

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.

Provided by Studentchef

Categories Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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.
Variations:.
•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.

FRIED RICE AND BEANS (GALLO PINTO)

Fried Rice and Beans (Gallo Pinto) image

My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.

Provided by tconstantine

Categories Main Dish Recipes Rice Beans and Rice Recipes

Time 2h30m

Yield 1

Number Of Ingredients 8

Ingredients

1 pound dry black beans
2 cloves garlic, mashed
1 bay leaf
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon oil, or as needed
2 tablespoons finely chopped onion
1 ½ cups cooked rice

Steps:

Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

Nutrition Facts : Calories 1917.9 calories, Carbohydrate 354.7 g, Fat 11.9 g, Fiber 71.1 g, Protein 105.2 g, SaturatedFat 2.6 g, Sodium 2352.6 mg, Sugar 10.7 g

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