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Here we present a personal recipe for this great Costa Rican culinary classic: Gallo Pinto.<\/p>\n
This recipe is inspired by the countless gallo pinto dishes we\u2019ve tasted during our guided tours, inspections, vacations, and other trips throughout Costa Rica.<\/p>\n
Note: the secret touch, add a little liquid coffee<\/strong>.<\/p>\n It is highly recommended to add celery as well, even though this ingredient is not part of the original recipe.<\/p>\n <\/p>\n Traditionally, this breakfast was made with leftovers from the previous day's meal.<\/p>\n Namely, rice and black beans. In fact, these two ingredients are always on the table in Costa Rica.<\/p>\n Grandmothers will tell you that the secret to a great gallo pinto lies in how the beans are cooked.<\/p>\n If you have a can of black beans, the liquid in the can will work just fine if you add a little water to it.<\/p>\n Otherwise, we recommend that you prepare your beans the day before.<\/p>\n <\/p>\n Rinse beans in fresh water to remove impurities.<\/p>\n Then turn off the heat and let it rest for an hour.<\/p>\n This step helps remove the gas from the beans and will make your recipe easier to digest.<\/p>\n Drain the water from the soaked beans.<\/p>\n Place the beans in a pot and add water until it covers the beans by about one knuckle.<\/p>\n Add bay leaves, thyme, and crushed but unpeeled garlic. You can also add any other spices of your choice that might enhance the flavor of your beans. This base is what will make your Gallo Pinto a success.<\/p>\n Bring to a boil, then reduce the heat to low and cook until the beans are tender.<\/p>\n The beans are ready when they can be easily mashed with a fork. This usually takes 45 minutes to 1 hour.<\/p>\n Add the salt once the beans are cooked.<\/p>\n <\/p>\n Finely chop the onion and bell pepper.<\/p>\n Pour the oil into the skillet and add the ground cumin and finely chopped garlic.<\/p>\n Saut\u00e9 the onion until it becomes translucent. Add the bell peppers.<\/p>\n Saut\u00e9 everything.<\/p>\n Pour the rice and cooked beans into the skillet, stirring gently so the beans don't burst.<\/p>\n Add 100 grams of the cooking liquid from the beans.<\/p>\n Cook slowly.<\/p>\n <\/p>\n If the gallo pinto gets too dry, add some bean broth. If you don't have any left, a cup of coffee will work just fine and add some flavor. (If you like coffee, of course.).<\/p>\n <\/p>\n Add the finely chopped cilantro before serving.<\/p>\n <\/p>\nPreparing the beans :<\/h3>\n
Leave to soak :<\/h4>\n
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Cooking beans<\/h4>\n
Preparing Gallo Pinto<\/h2>\n
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