Gallo Pinto

We fell in love with this dish while traveling through Costa Rica and Nicaragua. They typically serve Gallo Pinto for breakfast, and it can be eaten any time of the day.

Ingredients:

· 2 cups uncooked dried red beans (small red beans about 1/3 size of kidney beans) approximately 3 cups of cooked beans

· 2.5 cups of red bean cooking liquid

· 2 cups uncooked brown rice

· 0 to 2 Tablespoons of cooking oil (I usually use water to braise the onions)

· 1 medium onion, diced (you can add other vegetables in this step if desired)

· 2 tsp salt

Instructions:

· Remove any debris from the beans and rinse in a strainer until the water runs clean

· Place beans in a large pot and cover with 4 inches of water.

· Bring to a boil.

· Once the mixture comes to a boil, turn it down and simmer for 1 hour until the beans are beginning to be tender.

· Add 2 tsp salt and continue to simmer for another 40 minutes.

· In a skillet, sauté the onion in water or oil.

· Separate the beans from the cooking liquid.

· Blace 3 cups of cooked beans and 2.5 cups of bean liquid in with the onion

· Bring to a boil and add the brown rice (cook for the time recommended on the rice package)

· Add salt and pepper as needed.

The beans can be made up to 3 days in advance and stored in their liquid in the refrigerator.

I like to add peppers, carrots, tomatoes, etc. to this dish along with some delicious hot sauce and salsa. Top as you desire. Gallo Pinot makes a great base for many vegetables and spices. 

Enjoy!