Gallo Pinto

Monday after school, we went to our friend Verny's house for an afternoon coffee and bread. Typically one can choose either pan salado or pan dulce. Pan salado, or salty bread, isn't really that salty, it's just not sweet like pan dulce. Pan salado might be stuffed with some sort of meat/cheese or just plain. My weakness here is the pan dulce, as it is often stuffed (just a little, not overstuffed) with cream cheese or fruit or creamy pudding. Yum!

Verny asked me if I liked gallo pinto, which of course I LOVE, and he asked me if I've ever made it. I left out my feeble attempts and told him no, that I hadn't. So wonderful Verny proceeded to guide me to make gallo pinto, which might be the most typical dish here in Costa Rica.

Me in Verny's kitchen making gallo pinto

To make gallo pinto, here's what you do. Before I start, I should point out that I've been told my several people that one of the most important things is to use day-old beans and rice to make it. Trick of the trade!

Gallo Pinto

about 3 servings

3-4 slices of onion, finely chopped

5 slices of red bell pepper, finely chopped

2 cloves garlic, finely chopped

about 3 tablespoons vegetable oil

Sautee ingredients until soft.

Add about 1 - 1 1/2 cups cooked black beans (not too much liquid) and cook down the liquid over medium heat.

Add about 2 -3 cups day old cooked rice and cook for a few more minutes over low heat.

Add about 1/2 c chopped cilantro and about 2 tablespoons Lizano sauce for flavor.

Enjoy, usually with egg and natilla/sour cream!