Gallo pinto recipe

Day-old rice fried with small red beans and their dark cooking broth until dry and toasted at the edges; in Nicaragua the beans are always red, never black.

14 hours and 20 minuteseasy7 ingredients

Ingredients

• 200 g small red beans
• 200 g white rice
• 1 onion
• 2 clove garlic
• 4 tbsp vegetable oil
• 1 tsp salt
• 1500 ml water

How to make Gallo pinto

1. The day before, cook 200 g dried small red beans (frijoles rojos de seda) in 1.5 L water with 2 garlic cloves and 1 tsp salt for about 2 hours, until soft; keep them in their broth.
2. Also the day before, cook 200 g white rice and refrigerate it so the grains dry out and separate.
3. Heat 4 tbsp vegetable oil (or lard) in a large skillet and fry 1 finely chopped onion until golden at the edges.
4. Add about 3 cups drained beans and 120 ml of their broth, let it bubble for 2 minutes and lightly crush a third of the beans with the back of the spoon.
5. Add the cold rice, breaking up any lumps, and stir until every grain is coloured by the broth.
6. Fry over medium-high heat for 10 to 12 minutes, stirring and scraping often, until the mix is dry and lightly toasted at the edges; adjust the salt.
7. Serve hot, traditionally with fried eggs and fresh cheese.

Get Copper on the App Store

More dishes from Nicaragua →