Gallo Pinto

Back in grad students days, I was fortunate enough to have a close-knit group of friends. A wonderful gal from Costa Rica got me interested in Central and South American foods, quite inadvertently. I am sure she doesn't know that this gallo pinto evolved over time to my taste, after watching her make it one evening.

As far as I gather, pretty much everybody in Costa Rica makes this dish and is fairly simple, nothing complicated. Of course, I just adjusted some flavors as i like to experiment.

Gallo Pinto (apparently translates to "spotted rooster"), simply put, is just spiced rice and black beans. But that doesn't do it justice. I like to cook up a large batch as they make good leftovers - wrapped in tortilla the next day for breakfast, with some eggs on the side...

Ingredients:
1 cup dry black beans, soaked overnight (or canned cooked black beans)*
1 cup raw rice
1 small yellow onion, diced
4-5 cloves of garlic, minced
1-2 chilies (jalapeno, bell pepper, or any mild chili), chopped
2 Tbsp coriander powder
2 Tbsp chili powder
1 Tbsp brown sugar
1 Tbsp canola oil
water as needed
4 cups vegetable stock (optional)
salt to taste
chopped fresh cilantro leaves

*if using canned beans, drain and rinse well before using

Preparation

heat oil in a pan, add the chilies, onions, garlic, some salt and sauté a bit, then add the soaked beans and about 8 cups of water and cook the beans

cook the rice in vegetable stock or water till done

when ready to serve, combine the cooked rice, beans, coriander powder, cilantro, chili powder and brown sugar, stir well over medium heat till well-combined; adjust salt to taste

serve hot with some fresh salsa on the side