Gallo Pinto

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1/2 red bell pepper (finely chopped)
• 5-6 sprigs fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups cooked black beans* (from recipe below)
• 2-3 tbsp Salsa Lizano (or Worcestershire sauce + 1/2 tsp ground cumin)
• 1 tsp hot chili sauce (optional)
• 3 cups day old cooked white rice*
• 1/2 cup finely chopped fresh cilantro
• 14 oz dry black beans
• 1 small onion (peeled and roughly chopped)
• 3 cloves garlic (peeled and chopped)
• Enough water to cover the black beans
• Salt to taste

Instructions

1. 1

   --- To make the cooked black beans ---

2. 2

   Place the dry black beans in a large bowl and add enough water to cover the beans with at least 4 inches of water. Cover and let sit overnight.

3. 3

   When ready to cook the beans, transfer them along with their soaking water to a large pot, making sure that they are still covered with at least 2 inches of water; add more if necessary. Add the onions and garlic, but don't add the salt just yet.

4. 4

   Bring to a boil, then cover loosely and reduce the heat; simmer for about 25 to 30 minutes. After this time, add the salt and let your beans cook uncovered until they are completely tender and the liquid has thickened and reduced to a point that it just barely cover the beans. If too much liquid should evaporate during the cooking process, feel free to add more.

5. 5

   Remove from heat, adjust seasoning and allow your beans to cool completely.

6. 6

   Note that this recipe yield more cooked beans than needed to make a batch of gallo pinto, but trust me you'll be glad to have leftovers. The beans reheat and freeze really well, so you can either reheat and serve them with cooked white rice (you have cassado right there, another typical Costa Rican dish!) or freeze them and keep them to make another batch of gallo pinto later (or sooner!)

7. 7

   --- TO MAKE THE GALLO PINTO ---

8. 8

   Heat the olive oil in a large skillet or saute pan set over medium heat. Add the onion, garlic, bell pepper and thyme and cook until soft and fragrant, about 5 minutes.

9. 9

   Add the cooked beans in their cooking liquid (if using canned, add beans and liquid - do not drain), Salsa Lizano (or Worcestershire and cumin), and hot sauce if using. Stir to combine and simmer for a few minutes, until practically all the liquid is evaporated.

10. 10

    Add cooked rice, stir well until the rice is completely coated and continue cooking until heated through, about 3 minutes.

11. 11

    Remove from heat, fish out thyme sprigs and stir in chopped cilantro.

12. 12

    Serve immediately, garnished with a few lime wedges, if desired.