Gallo Pinto (Costa Rican black beans and rice)
Cook up some black beans or use canned beans for this delicious Costa Rican specialty. It will taste richer and more authentic if you cook beans from scratch, but don’t let that stop you from trying the recipe — canned beans will work too. Also, use leftover rice from the day before, or set aside time to cook some rice first.
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Servings Prep Time
4servings 10minutes
Cook Time
10minutes
Ingredients
Optional:
Instructions
  1. Cook beans and brown rice if needed, or take out leftovers. If using canned beans, do NOT rinse.
  2. Finely chop onion and pepper. Heat butter (or oil) in a large skillet over medium-low heat, then add the onion and pepper. Cook and stir about 5 minutes, or until soft.
  3. Mince garlic and fresh ginger, then add to skillet. Cook another 2 to 3 minutes. Lower heat if needed.
  4. Stir in beans, rice, and red pepper flakes and heat thoroughly. Season to taste with salt, pepper, and optional* Salsa Lizano. (We like to make this dish ahead of time and refrigerate a few hours or overnight at this point, which intensifies the flavor.)
  5. Chop cilantro and stir in right before serving. Reserve some leaves for garnish if desired.
  6. As an option* when serving, place a bottle of Salsa Lizano (and/or your favorite hot sauce) on the table for those who want a little more spice. Lizano is somewhat similar to Worcestershire sauce but is slightly spicy.
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