Gallo Pinto (Costa Rican Rice and Beans)

What you’ll need

Tap an ingredient as you get it ready.

• 1 package (450 g / 16 oz) dry beans (black beans preferred)
• 1 onion, chopped
• 1 red pepper, chopped
• 1 bulb garlic, minced
• 2 bay leaves
• 1 tsp cumin
• Olive oil
• Salt to taste
• Pepper to taste
• 1–2 whole dried or fresh hot peppers (optional)
• 1–2 cups uncooked rice (you can use the same amount of rice than beans; this is, 3 cups of beans for 3 cups of rice).

Let’s make it

1. Step 1

   Soak beans overnight, or, bring them to a boil and let sit for 1 hour.

2. Step 2

   In a Dutch oven or large pot, sauté onions and garlic in olive oil on medium heat until onions are translucent.

3. Step 3

   Add red pepper, and sauté for a few minutes more.

4. Step 4

   Add beans and enough water to cover all ingredients.

5. Step 5

   Add spices, bring to a boil, then lower heat and cover, stirring occasionally until done (1–2 hours, depending on the age of your beans).

6. Step 6

   Add rice and twice as much water to a pot (e.g. 1 cup rice + 2 cups water, 1 ½ cups rice + 3 cups water, etc).

7. Step 7

   Cook at a rolling boil until the water has boiled down to the level of the rice.

8. Step 8

   Reduce heat to a light simmer, cover, and cook for 20 minutes.

9. Step 9

   Serve the beans over the rice and enjoy!

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