Gallo Pinto
Gallo pinto in Nicaragua, casiamiento in El Salvador, and casado in Costa Rica....black beans and rice. I finally learned how to make it. I am posting the recipe in case any of you are interested.
Cook the beans. This is an important step. Beatriz (the cooking whiz who is teaching me) cooks one part beans and two parts water for 2 hours or until the beans are soft. Then the whole thing goes into the refridgerator...beans and the ¨sopita¨ or juice that they were cooking in.
Cook the rice. Make sure its nice and soft.
When you are ready to make gallo pinto, put some onions and oil in a frying pan and fry. Add the beans and the sopita and simmer for 10 minutes or so.
Add the rice, and mix it up. Cook a bit more.
And there you go...gallo pinto. Good for breakfast, lunch or dinner!
Cook the beans. This is an important step. Beatriz (the cooking whiz who is teaching me) cooks one part beans and two parts water for 2 hours or until the beans are soft. Then the whole thing goes into the refridgerator...beans and the ¨sopita¨ or juice that they were cooking in.
Cook the rice. Make sure its nice and soft.
When you are ready to make gallo pinto, put some onions and oil in a frying pan and fry. Add the beans and the sopita and simmer for 10 minutes or so.
Add the rice, and mix it up. Cook a bit more.
And there you go...gallo pinto. Good for breakfast, lunch or dinner!
posted by Jessie at 9:21 AM
3 Comments:
Sounds delicious... What kind of beans though?
Keep up the entertaining prose. You are a good writer - maybe a memoir of your travels is in your future?
Can't wait to try them! Que color debemos usar? Negro? Rojo?
Can't wait to try them! Que color debemos usar? Negro? Rojo?
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