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When made with red beans (small red beans, not kidney beans), this is a traditional Nicaraguan dish, served as a side to grilled meats, or even as a breakfast side dish with fried eggs and plantains. You can also find this dish in other Central American countries, made with black beans, which is how we prepare it.

We serve our Gallo Pinto to accompany the grilled meat, along with our cabbage slaw, and fried plantains. Make sure you have a wide 2-inch sided skillet with a lid, as it will need to be covered while the rice cooks.

This recipe calls for cooked red or black beans, you can cook them in your slow cooker, here’s how.

We’d love to hear if you try this recipe! You can tag us using #thefoodieskitchen

Helga

Gallo Pinto

Adapted from Casa Blanca Cooks
Recipe serves 6

Ingredients:
1 package (14-16 oz) small dried red or black beans,
such as Central American red beans (not kidney beans).
3 cups cooked beans needed for the recipe
2 ½ cups red or black bean cooking liquid
2 cups uncooked long-grain white rice
⅓ cup vegetable or canola oil
½ onion finely chopped
3 tsp salt, divided

Instructions:

1. In a wide saucepan with about 2-inch sides, heat oil over medium heat.
2. Add chopped onion and saute for 2-3 minutes, until slightly softened.
3. Measure out 3 cups of cooked beans, removing from bean liquid with slotted spoon. Add to oil and onion.
4. Immediately add 2 ½ cups of bean cooking liquid, 2 cups uncooked rice, and 1 teaspoon salt.
5. Bring to a quick boil and then reduce heat to low.
6. Cover and cook on low for about 20 minutes or until rice is cooked.
7. Adjust salt as needed.

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