Name: Flavorful Gallo Pinto: Costa Rican Rice & Beans
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 2 h 30 min
Yield: 1
Cuisine: US
Ingredients: 1 pound dry black beans, sorted and rinsed; 2 cloves garlic, roughly mashed; 1 bay leaf; 1 teaspoon dried oregano, preferably Mexican oregano; 1 teaspoon sea salt, or to taste; 1 tablespoon olive oil, plus more as needed; 1/4 cup finely chopped yellow onion; 1 1/2 cups cooked rice, preferably day-old and slightly dry; Optional: 1/4 cup finely chopped cilantro, for garnish; Optional: Lizano sauce, for serving

A vibrant and comforting dish, Gallo Pinto, meaning 'spotted rooster,' is a delightful Costa Rican staple that transforms humble ingredients into a flavorful and satisfying meal. This recipe elevates the traditional preparation, focusing on deep flavors and textural contrasts.

Follow The Directions

01

Step

Soak the Beans: In a large bowl, cover the sorted and rinsed black beans with several inches of cool water. Let soak for at least 4 hours, or preferably overnight. (Soaking Time: 4-12 hours)

02

Step

Cook the Beans: Drain and rinse the soaked beans. Transfer them to a large pot and cover with fresh water by 2 inches. Add the mashed garlic and bay leaf. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the beans are tender but not mushy, about 1 to 1.5 hours. During the last 15 minutes of cooking, add the oregano and salt. Reserve about 1/2 cup of the cooking liquid ('caldo') before draining the beans. (Cooking Time: 1-1.5 hours)

03

Step

Prepare for Gallo Pinto: Measure out 1 1/2 cups of the cooked black beans for the Gallo Pinto. Store the remaining beans for another use, such as black bean soup or refried beans.

04

Step

Sauté the Aromatics: Heat the olive oil in a large skillet or wok over medium-low heat. Add the chopped onion and sauté until softened and lightly caramelized, about 8-10 minutes. Be careful not to burn the onion; reduce heat if necessary. (Cooking Time: 8-10 minutes)

05

Step

Combine and Crisp: Add the 1 1/2 cups of cooked black beans to the skillet along with 3-4 tablespoons of the reserved 'caldo'. Stir in the cooked rice, breaking up any clumps. Cook, stirring occasionally, until the rice begins to crisp up slightly and the flavors have melded, about 5-7 minutes. Add more 'caldo' if the mixture seems too dry. (Cooking Time: 5-7 minutes)

06

Step

Serve: Garnish with fresh cilantro, if desired. Serve hot, traditionally with a fried egg and bacon, and a dash of Lizano sauce.

For the best flavor, use day-old rice that has had a chance to dry out slightly. This will help it crisp up better in the skillet.
Don't overcook the beans! They should be tender but still hold their shape.
Feel free to adjust the amount of 'caldo' to achieve your desired consistency. Some prefer a drier Gallo Pinto, while others like it slightly more moist.
Lizano sauce is a unique Costa Rican condiment that adds a tangy and slightly sweet flavor. If you can't find it, you can substitute with a mixture of Worcestershire sauce, vinegar, and a touch of molasses.
For a vegetarian or vegan option, skip the bacon and fried egg and serve with avocado and plantains.
If you like spicy food, add a pinch of chili flakes while sauteing the onion.