Gallo Pinto Rice and Beans

September 30, 2013

Traditional Costa Rican dish, serve with fresh sunny side eggs & fruit.  Cast iron skillet. January 2008 from our days in Costa Rica: Monteverde, Heredia, Hotel Bougainvillea, Peace Lodge, Pacuare River rafting trip, Encanta la Vida – Cabo Matapolo on the Osa Peninsula.

Serves 6-8

  • 3 Cups day old rice (brown short grain)
  • 2 cups cooked black beans
  • 1 onion finely chopped
  • 1 red pepper finely chopped
  • 1 or 2 celery stalk diced small
  • 2 TB fresh cilantro finely chopped 3 strips bacon cooked, drained & crumbled OR use smoky paprika.
  • 2 TB oil
  • Salsa Lizano to taste (or mix of Worcestershire Sauce & Tobasco)

Saute onion, pepper,celery in oil on medium heat.

Add beans, cook 2 minutes more.

Add rice, cook 3 minutes more.

Add Salsa, cilantro, garnish with bacon crumbs.




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