Gallo Pinto
Ingredients
- 125 gr Long grain rice
- 220 ml water (for the rice)
- 125 gr black beans dried
- cold water for soaking the beans
- 1 tbsp. Oil or clarified butter for frying
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 peppers cut into small cubes
- 1/2 piece celery cut into small cubes
- 1 tsp. cumin grounded
- 1 tsp. coriander seeds grounded
- 50 ml Vegetable or poultry stock (broth works too)
- salt
- pepper
- 1 - 2 stalks of fresh coriander for garnish optional
- 2 - 3 tbsp. Salsa Lizano (alternatively: Worcestershire Sauce)
Instructions
- Für das Gallo Pinto aus Costa Rica am Abend zuvor: Reis kochen und gut ausdampfen lassen. Bohnen mit kaltem Wasser bedecken und über Nacht (10 - 12 Stunden) einweichen lassen. Tipp: Wenn man die Bohnen vor dem Einweichen 1 Minute blanchiert, verkürzt sich die Einweichzeit auf 3 - 4 Stunden.
- Bohnen gut abtropfen lassen. Einweichwasser wegschütten. Bohnen in einem Topf mit Wasser bedecken, aufkochen lassen. Hitze reduzieren und ca. 45 - 60 Minuten gar köcheln.
- Fry onions and garlic with 1 tablespoon hot oil or clarified butter. Add spices and fry until the roasted aromas develop. Then add the vegetables and fry for another 2-3 minutes.
- Add beans and vegetable stock. Let it simmer for some minutes. Add the rice and mix it in.
- Season with salsa lizano, salt and pepper.
- Garnish with fresh coriander
Notes
Gallo Pinto is traditionally served with freshly baked corn tortillas, fried or scrambled eggs. Fried plantains (Plátanos Maduros), white cheese (queso frito) and a little sour cream (Natilla) taste also very good as a side dish.