Wednesday, June 1, 2011

The breakfast project

If you want to start your day Costa Rican style I got the recipe for you. Delicious Gallo Pinto. We ate this hearty breakfast everyday while there and it was so delicious. I got the recipe from the chef in our hotel... It is very simple. Check it out:

Gallo Pinto:

1 lb of black beans cooked and seasoned.
8-10 sprigs fresh cilantro
1 small or medium red onion
1 small red or yellow sweet pepper
2 cups of cooked white rice
½ teaspoon salt
1 Tablespoon vegetable oil

If beans are dried, cover with water and soak overnight, if they are fresh, just rinse them off. Drain the beans and add fresh water to an inch (2.5-cm) above the top of the beans, salt, and bring to a boil. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours).

Chop cilantro, onion, and sweet pepper very fine.

Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add some salt. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes).

Once the rice and beans are cooked  and cooled off you can refrigerate overnight. Keep a significant amount of the “black water” with the beans (about ½-1 cup). This is what gives the rice its color and some of its flavor. Sauté chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes then add rice and beans. Sprinkle with a little fresh chopped cilantro just before serving.

You can make a small portion and refrigerate the rice and beans for later. I like to make a big batch and have it ready for breakfast or for filling for burritos for the kiddos to take to school.

In Costa Rica some people add a tablespoon or so of salsa Lizano (can be found at the Spanish supermarkets here in the US) or Chilerita (Recipe for Chilerita coming soon!!!) to the beans while they're cooking.
Gallo pinto with queso frito... YUM!

2 comments:

  1. I just made this! It was fantastic! I served it on tortilla shells and sprinkled a little Mexican cheese on top. Thanks for the great recipe!

    ReplyDelete
  2. I'm so glad you try this! It is so, so good. I like to make a big batch so I always have something to eat if we are in a hurry...

    XO

    ReplyDelete

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