Tuesday, May 24, 2011

Gallo Pinto

Billions of people all over the world have survived on beans and rice - in their many different forms - for thousands of years. Obviously, it's an incredibly cheap and healthy meal. And so delicious...I love rice and beans.

Typically, when I make beans and rice, I simmer brown rice in vegetable stock for 45-50 minutes, then simply add black beans and a jar of homemade roasted tomato salsa. It's a great, satisfying, simple supper. But it can get kind of boring and one-note. Gallo pinto takes beans and rice and kicks it up a notch with the addition of an extra layer of flavor with Worcestershire sauce.

I first heard the words "gallo pinto" in 2004 when Cassandra returned from the Peace Corps in Nicaragua and raved about it as the best breakfast ever. It's actually the national dish of Nicaragua and Costa Rica. If that's not a testament to the greatness of this dish, I don't know what is!

Gallo Pinto, adapted from Serious Eats
Serves 4

1 yellow onion, diced
1 red bell pepper, diced
2 cups brown rice, cooked in vegetable stock
1 pint black beans, with liquid (preferably home cooked)
4 Tbsp Worcestershire sauce
salt and pepper
cilantro, chopped
4 eggs

In a large skillet over medium high heat, saute your onion and red pepper in some olive oil until soft. Add rice, beans, Worcestershire sauce, salt, and pepper. Turn off heat and stir in cilantro.

Top with fried eggs.

TWO YEARS AGO: Succotash


  1. What is it about beans and eggs that is so good? Mmmmm.

  2. We had this last night and it was DELICIOUS!! (Nathan only ate the egg and 2 bites or rice but thats pretty good for him.) Nick, Kaitlyn & I loved it! Tonight we are having creamed leeks. Thanks for all the delicous recipes!! -Kim