Gallo pinto

by soffiagudrun

One of my favorite breakfast is Gallo Pinto. Rice and Black beans, what a combo. I got used to it when living in Costa Rica for a while. I got it every day and wasn´t to fond of it to begin with, but learned to love it. So good for your digestion.

I serve the Gallo Pinto with an egg, sunny side up or over easy and often with corn tortillas. I make a lot and put few portions in the freezer.

Gallo pinto

  • 3 cups rice (boiled and chilled)
  • 2 cups cooked black beans or one can.
  • Red or green chile
  • Little bit of garlic
  • Half a onion
  • About 2 carrots
  • 1 red pepper
  • Fresh coriander
  • Veggie oil
  • Salt

All the veggies diced small. On a pan in a veggie oil cook onion, red pepper, carrot, garlic, chile pepper. Then you add rice and cooked beans. Then some coriander and salt to taste.

Corn tortillas

  • 2 cups Masa Harina
  • 1 og 1/4 cup water
  • Salt

This video shows you well how this is done.

Served with a glass of chrispy citrus white wine or Mimosa…well even Bloody Mary on a beautiful saturday morning.

p.s…This is one of those dishes that just gets better reheated.