Jeanette Chen from Jeanette’s Healthy Living, recently traveled to Costa Rica and shares this recipe. Gallo Pinto is Costa Rica’s version of rice and beans, typically made with black beans. This is a traditional side dish served at breakfast, lunch and dinner. This can be made in large batches and reheated throughout the week. Casado is a Costa Rican plate filled with a variety of food, usually gallo pinto, plantains, salad, picadillo, and some sort of protein. To read more about Jeanette’s trip to Costa Rica and see all the amazing food click here.
Costa Rican Rice and Beans – Gallo Pinto
3 tablespoons olive oil
1 stalk celery finely chopped
1 medium onion finely chopped
1/2 red bell pepper finely chopped
3 cloves garlic minced
2 cups long grain brown rice rinsed 3-4 times, drained
3 1/2 cups water
1 1/2 teaspoon sea salt
Black Beans
1/2 pound dried black beans
1 stalk celery
1 clove garlic
1 medium onion finely chopped
1 red bell pepper finely chopped
1/2 cup cilantro finely chopped
1/2 teaspoon dried oregano
Gallo Pinto
1 tablespoon organic butter
1 teaspoon red bell pepper finely chopped
2 tablespoons onion finely chopped
2 tablespoons cilantro minced
1 clove garlic minced
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cumin
Heat oil in a medium saucepan. Add celery, onion and bell pepper and suate until vegetables start to soften. Add garlic and cook for a minute. Add rice and cook until well coated and rice starts to turn opaque. Transfer to a rice cooker, add water and salt, and cook on brown rice setting. Alternatively, cook on the stovetop.
Black Beans
Place beans in a large bowl and cover with 2 inches of water; let soak overnight. Drain beans and place in a pressure cooker, along with celery, garlic, onion, bell pepper, cilantro and oregano. Add water to cover ingredients with about 4 inches of water. Cook 14 minutes on high pressure (follow the instructions for your specific pressure cooker).
Gallo Pinto
Melt butter in a large saucepan over medium heat. Add red bell pepper, onion, cilantro and garlic and saute until vegetables begin to soften. Add 2 cups, cooked, drained black beans (recipe above), Worcestershire sauce, and cumin. Stir and simmer for about 2 minutes. Mix in 2 cups cooked rice (recipe above), toss gently and cook for another 2-3 minutes.

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