Gallo Pinto truly is Costa Ricas’s daily essence. Eaten for breakfast, it fills one person up well until noon. If you have a hard day’s work or a long hike before you this is just the thing.
Gallo Pinto means speckled rooster and refers to the colour of the rice and beans.
- 3 cups cooked rice
- 2 cups cooked black beans
- 1/2 onion, chopped garlic
- 1 tablespoon green or red pepper
- 1-2 tablespoons coriander
- 3 tablespoons Salsa Lizano
- Mix onions with the garlic at middle heat. Add beans and cook for 3 more minutes.
- Add rice.
- Add coriander and Salsa Lizano and stir well.
- Gallo Pinto is usually served with Natilla which is some sort of sour cream.
- Preparation Time: 30 Min – if the beans have already been cooked.
- Cooking Time:2 hours
- Difficulty: very easy
Gallo pinto is a central part of Costa Rican food culture. It contains rice and beans, which are part of almost any local dish. Gallo Pinto was created by using the leftovers from the day befores main mean called: the “casado” which serve white rice and beans seperately. It then becomes the Gallo Pinto when cooked together as leftovers the next morning.
Consider that the beans have to lay in water for an entire day before they can be cooked. Cooking them takes another 2-3 hours. Hence the custom to cook plenty in the evening and reuse it in the morning. Of course, Ticos drink delicious coffee Costa Rican along with the pinto.
Even though Gallo Pinto consists of Rice and Beans it is not to be confounded with the Caribbean dish “Rice and Beans” that is on its own very popular on the Caribbean side of the country.