Gallo Pinto (Costa Rican Rice and Beans)
Photo: Lablascovegmenu from London, CC BY 2.0
Gallo pinto is the rice and black bean dish that anchors Costa Rican cooking, and in many homes it turns up at breakfast, lunch and dinner. This version builds the beans slowly with onion, red pepper, garlic, cumin and bay, then pairs them with plain steamed rice. Black beans are the Costa Rican choice, where Nicaraguan cooks traditionally use red. Cook extra beans and you have a head start on the next batch.
Instructions
Soak the beans overnight. If you are short on time, bring them to a boil and leave them to sit for 1 hour.
Warm olive oil in a Dutch oven or large pot over medium heat. Cook the onion and garlic until the onion turns translucent.
Stir in the red pepper and cook for a few more minutes.
Add the beans and pour in enough water to cover everything.
Add the bay leaves, cumin, salt, pepper and hot peppers if using. Bring to a boil, then lower the heat, cover and cook, stirring now and then, until the beans are tender. This takes 1 to 2 hours depending on how old the beans are.
In a separate pot, combine the rice with twice its volume of water, such as 1 cup of rice to 2 cups of water.
Boil hard until the water has dropped to the level of the rice.
Turn the heat down to a gentle simmer, cover the pot and cook for 20 minutes.
Spoon the beans over the rice and serve.
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