DAY 17

GALLO PINTO

by Roy Vargas, Freudenberg Medical

The name "Gallo Pinto" translates to "spotted rooster" in Spanish, which refers to the speckled appearance of the rice and beans mixed together. The origins of Gallo Pinto are a subject of friendly rivalry between Costa Rica and Nicaragua, with both countries claiming it as their own.

Gallo Pinto is more than just a meal; it is a reflection of the rich cultural heritage of Central America, combining indigenous, African, and Spanish influences. It is commonly served at breakfast, lunch, and dinner, and is a staple in many households and restaurants.

Ingredients:

1 cup of cooked black beans (or red beans)
2 cups of cooked white rice (preferably a day-old)
1 small onion, finely chopped
1 small bell pepper, finely chopped (optional)
2 cloves of garlic, minced
2 tbsp. of vegetable oil (or any cooking oil)
1 tsp. Worcestershire sauce (optional)
salt and pepper, to taste
fresh cilantro (for garnish, optional)

Instructions:

Cut and sauté the vegetables in a large skillet. Heat up the vegetable oil over medium heat, add the chopped onion and bell pepper and sauté them about 3-5 minutes or until soft.

Next, stir in the minced garlic and cook for another minute, being careful not to let it burn.

Add the cooked black beans and the cooked rice to the skillet. Mix well to combine all the ingredients.

Now, add Worcestershire sauce and season with salt and pepper. Cook for another 5-10 minutes, stirring occasionally, until everything is heated through and the flavors have melted together.

Garnish with fresh cilantro if desired. Gallo pinto is typically served with eggs, avocado, or fried plantains.

Tips:
For added flavor, you can include a dash of hot sauce or spices like cumin. Some people also like to use a bit of the bean cooking liquid to add moisture to the dish.

Download the recipe