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Gallo Pinto (rice And Beans) Recipe

Gallo Pinto (rice and beans) Recipe
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Prepare the ingredients before making Gallo Pinto (rice and beans) in your home. Then, follow these steps below to serve Gallo Pinto (rice and beans) for your family or friends.

Ingredients: Gallo Pinto (rice and beans)

  • 1 yellow onion
  • 1 cooked white rice
  • 1 cooked red beans
  • 1 EVOO or Canola oil

How to Make Gallo Pinto (rice and beans)

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Gallo Pinto (rice and beans) in your home by yourself.

    Step 1
  • this recipe will take an entire day if prepared correctly. Gallo Pinto roughly translates as "Speckled Rooster". it is the most standard dish for Nicaraguan (Central America) meals. if shortcuts are taken, the taste will be compromised from the traditional taste, but I'm sure it would still be delicious!
  • Step 2
  • the night before you serve the dish, cook rice and place in fridge. the rice should be crumbly, not mushy, or the dish will not have the right consistency.
  • Step 3
  • also the night before intended serving: take bag of red beans (NOT CANNED BEANS!!) and soak in a large bowl of water, let sit on the counter overnight. the beans will soak up the water and slightly swell, but that is the desired effect. the next day: drain beans well and place in large cooking pot with sliced onion (cut into rings, halve the rings, and add to beans). fill the pot of beans with water about 1 1/2 inches above the line of beans. add 2-3Tbs of oil to pot. boil on high. stir about every 20mins so that it doesn't stick to the pan.
  • Step 4
  • turn stove down to medium and let cook for another hour or so. you will need to add more water to the beans ocassionally so that they don't burn or create a pasty texture. continue to stir ocassionally, but not too often. you can add oil if you run into the pasty texture.
  • Step 5
  • turn heat down to low and let beans cook. the time is hard to explain, as as soft but not TOO soft texture is what you are looking for. you will want the beans to reduce in water so that the final product is not overly saturated. (its hard to describe, but as long as the beans haven't turned into mush, you'll be fine). if there is still quite a bit of water left, drain off excess water while retaining the brown refried-looking substance that will result during the boiling process.
  • Step 6
  • set beans in a bowl or tupperware and set aside too cool slightly. remove rice from fridge.
  • Step 7
  • when you are about ready to serve your meal: slice onion (as you had before with the beans). heat about 3Tbs of oil in frying pan, add onion and sautee shortly (not browning), add beans, couple of dashes of salt and pepper, and heat for approximately 5 mins, stirring frequently. add rice to pan and stir frequently until mixture is heated throughout.
  • Step 8
  • rice and beans shouldn't be mushy but should kind of still stick together because of the beans. you want the rice:bean ratio to be pretty even for the final product
  • Step 9
  • serve and enjoy :) this dish can be eaten warm or cold. there will likely be leftover beans, so freeze remaining beans for another dish in the future.... you can smash/puree beans and serve with "Cilantro-Lime Salsa" that I've added to the appetizer recipes.
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