Gallo pinto

Gallo Pinto is a Costa Rican dish.  It translates literally as "spotted rooster" and it is a rice and bean dish that YOU ONLY EAT FOR BREAKFAST (right Em?).  Joellen kindly gave us a pinto lesson while we were in Costa Rica ... let's see if I get it right.

You start with rice and beans (duh!).  

Joellen uses a rice cooker, which she preheats, adds a little oil, sautes some chopped onions, then adds the uncooked rice and water and cooks according to rice cooker directions.  In the end you need about 4 cups of cooked rice.

The beans are also precooked - for at least 3 hours at a low heat.  While they are cooking you add water as needed, and at the end of cooking you add sauteed onion, garlic and cilantro.  The consistency at the end is something like canned baked beans.  You will need about 2 cups of cooked beans for the pinto.  I guess you could use a can of black beans if you are desperate, but don't tell Joellen.

Ingredients for the pinto ... as shown above

4 c cooked rice

2 c cooked beans

1/2 c finely chopped onion

1/2 c finely chopped red pepper

1/2 c finely chopped cilantro

garlic, salt and pepper to taste

Lizano sauce - some people swear by it, Joellen doesn't, I prefer Iguana hot sauce 

When you get as good at this as Joellen you can make pinto with one hand and your eyes closed (with the proper supervision of course)!  So now we saute the onions, garlic, and peppers until the onions are soft.  Add the rice, breaking up any clumps.  Add the beans.
Salt and pepper to taste ..... 

and finally the cilantro.  But remember .... only for breakfast!  We had pinto, fried eggs, bacon, fried cheese, fried plantain and corn tortillas mmmmmmm!  Fills your tummy for the whole day!

In Costa Rica for lunch or dinner one often eats casado ... a typical plate with rice and beans - but always served separately.