Quirky Foodster

Breakfast

Gallo Pinto (Rice and Beans)

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Ingredients

  • - 500 g (2 1/2 cups) cooked, cooled white rice
  • - 400 g (2 cups) cooked black beans, with 120ml (1/2 cup) of their cooking liquid reserved
  • - 1 small onion, finely diced
  • - 1 red bell pepper, finely diced
  • - 2 cloves garlic, minced
  • - 2 tbsp vegetable oil
  • - 2 tbsp Salsa Lizano (or Worcestershire sauce as a substitute)
  • - 3 tbsp fresh cilantro, chopped
  • - Salt, to taste

Method

  1. Heat the oil in a large frying pan and sauté the onion and bell pepper until softened, about 5 minutes.
  2. Add the garlic and cook for a further minute until fragrant.
  3. Stir in the black beans with their reserved cooking liquid, and simmer for 2-3 minutes.
  4. Add the cold rice, breaking up any clumps, and stir-fry over medium-high heat until the rice is evenly coloured by the beans and heated through, 5-6 minutes.
  5. Stir in the Salsa Lizano and season with salt to taste.
  6. Finish with fresh cilantro just before serving.

Introduction: Gallo Pinto, meaning 'spotted rooster' for its speckled appearance, is Costa Rica's defining breakfast dish,
made by frying day-old rice with black beans and a savoury blend of onion, pepper and cilantro, often
finished with the tangy local condiment Salsa Lizano.

Cultural Background: Gallo Pinto, meaning 'spotted rooster' for its speckled appearance, is Costa Rica's defining breakfast dish,
made by frying day-old rice with black beans and a savoury blend of onion, pepper and cilantro, often
finished with the tangy local condiment Salsa Lizano.

Tips: Using day-old, chilled rice prevents the finished dish from turning mushy. The bean cooking liquid is what gives Gallo Pinto its characteristic speckled colour and depth of flavour.

Variations: Swap black beans for red beans, common in the Caribbean (Limón) province. Serve with fried eggs, natilla and fried plantain for a full traditional breakfast plate.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in a pan with a splash of oil or water, stirring until heated through.

Nutrition: Approx. 320 kcal, 10g protein, 8g fat, 52g carbohydrate per serving.

FAQs

Q: What is Salsa Lizano?
A: It is a tangy, slightly sweet vegetable-based condiment unique to Costa Rica, considered an essential finishing touch for Gallo Pinto and many other national dishes.

Q: Is Gallo Pinto only eaten at breakfast?
A: While it is most associated with breakfast, many Costa Ricans enjoy it at any meal of the day.