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Nicaraguan “Gallo Pinto”

Serves 6
Prep Time 15 mins
Cook Time 2 hrs

INGREDIENTS

  • 14 oz bag Central American Red Beans (small red beans)
  • 2 cups uncooked Long Grain White Rice (or Jasmine)
  • 1/3 cup Vegetable or Canola Oil
  • 1/2 Onion (finely chopped)
  • 3 tsp salt
  • 2 cloves of Garlic (minced)
  • Fresh Cilantro (chopped)

Preparation

  1. Pick through beans to remove any debris and rinse well with water.
  2. Place beans in a large pot and add enough water to cover by 3-4 inches. Bring to a boil.
  3. Reduce heat to low or medium-low to keep at a slow boil.
  4. Boil gently, partially covered for about 1 1/2 hours or until beans are tender, but firm “al dente”. Check after 1 hour to ensure too much water hasn’t evaporated. Add more if needed. Add 2 teaspoons salt during last 30 minutes of cooking time. Once cooked, set pot aside at room temperature and keep beans in their cooking liquid until ready to use.
  5. In a wide saucepan with about 2″ sides, heat oil over medium heat.
  6. Add chopped onion, minced garlic and sauté for 2-3 minutes, until slightly softened.
  7. Measure out 3 cups of cooked beans, removing from bean liquid with slotted spoon. Add to oil and onion.
  8. Immediately add 2 1/2 cups of bean cooking liquid, 2 cups uncooked rice, and 1 teaspoon salt.
  9. Bring to a quick boil and then reduce heat to low.
  10. Cover and cook on low for about 20 minutes or until rice is cooked.
  11. Adjust salt as needed.
  12. Tip: serve with "natilla" sour creeam, eggs, avocado, sweet plantains, and a slice of fresh cheese.
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