Gallo pinto

Gallo pinto is a traditional dish of Costa Rica and Nicaragua, and it is a traditional breakfast in these countries. The base of the dish consists of rice and black beans, and it is usually accompanied by eggs, cheese, fried plantain, or meat. However, I can’t resist suggesting an Italian touch to this recipe. Here is the classic recipe with a small Italian twist.

Ingredients

• 2 cups of rice, already cooked
• 2 cups of black beans, already cooked and with some of their cooking liquid
• 1 medium onion, finely chopped
• 1 red pepper, finely chopped
• 2 cloves of garlic, finely chopped
• Chopped fresh coriander, to taste
• Lizano sauce or Worcestershire to taste (this is typical of Costa Rica, but Worcestershire sauce can be used as an alternative)
• Extra virgin olive oil (the Italian touch)
• Salt and black pepper, to taste

Preparation

1. In a large pan, heat the extra virgin olive oil over medium heat and sauté the onion, red pepper, and garlic until they become translucent and fragrant.
2. Add the rice and black beans, with some of their preservation juice, and mix well.
3. Cook for about 5-10 minutes or until the liquid is absorbed. If the mixture seems too dry, add more liquid from the beans.
4. Season with Lizano sauce (or Worcestershire), salt and pepper, and stir well to distribute the flavors evenly.
5. Add the chopped coriander to the mixture and cook for another couple of minutes.
6. Taste and adjust the seasoning with salt and spices as needed.
7. Serve hot, accompanied if desired, by eggs cooked sunny-side up and fresh chopped aromatic herbs such as parsley or basil for an additional Italian touch.

Curiosity

The name “gallo pinto” means “spotted rooster” in Spanish, which refers to the mixed, or ‘spotted’, appearance of the two main ingredients, rice and beans, which resemble a rooster with variegated feathers. It’s a very nutritious dish and represents a healthy and hearty breakfast that provides energy for the entire day.