Costa Rican Gallo Pinto

When you are looking for a twist on rice and beans, the simplicity of this dish and the flavor of the Costa Rican sauce make for a great change of pace.

Serving size

¼ gallo pinto + 1 egg + ¾ cup rice

Makes

4 servings

Prep time: 10min
Cook time: 15min
Total: 25min

Ingredients

⅓ cup black beans, dry

4 tablespoons olive oil

1 medium (110g) onions, diced

2 cloves garlic, minced

1 medium (119g) red bell pepper, finely diced

1 teaspoon cumin

1 tablespoon salsa Lizano (or use gluten free Worcestershire sauce)

3 cups white rice, cooked

½ teaspoon black pepper, freshly ground

Pinch smoked paprika

¼ cup cilantro, chopped

4 eggs, hard-boiled

Pinch sea salt (optional)

Nutrition Info

Makes: 4 servings  Serving size: ¼ gallo pinto + 1 egg + ¾ cup rice

Calories

425

Fat

19 g

Saturated Fat

3 g

Trans Fat

0 g

Cholesterol

164 mg

Carbohydrates

50 g

Sugar

4 g

Fiber

5 g

Protein

13 g

Sodium

158 mg

Calcium

62 mg

Phosphorus

205 mg

Potassium

357 mg

Instructions

Directions for beans advance prep:

  1. Soak ⅓ cup of dry black beans in 1 ½ cups of water overnight or at least 2 hours.
  2. Bring a pot of water to a boil. Cook the beans until tender for about 10-15 Reserve beans and their cooking liquid which will be dark.

 

Directions for gallo pinto:

  1. Heat the oil in a large skillet over medium heat.
  2. Add the chopped onion, garlic, and red pepper.
  3. Cook, stirring often, until vegetables are soft and fragrant.
  4. Add the cumin and salsa lizano (or Worcestershire sauce); Mix well. Cook for 2 to 3 more minutes.
  5. Add the beans and their liquid, mix well. Cook for 1 minute.
  6. Add the cooked rice and stir until rice is well mixed with the beans.
  7. Cover skillet, lower heat, and simmer for 1 to 2 minutes, until rice is heated.
  8. Season with pepper, smoked paprika and cilantro to taste.
  9. Serve in bowls with one sliced hard-boiled egg on top.
Recipe contributed by FamilyCook Productions

Soak additional beans – 1 cup of black beans in 4 ½ cups of water, and cook. Measure out the ingredients needed for your recipe. Then, freeze the remaining beans and liquid in your freezer in 2 separate containers to make the dish twice more over the next 4 months.