Costa Rican Gallo Pinto

June 11, 2015

Black Beans and Rice – Costa Rican Gallo Pinto is a famous and favorite traditional dish of gorgeous Costa Rica. It’s a dish so versatile to the locals and can be served at almost any meal in Costa Rica, often eaten and enjoyed with fried eggs for breakfast or brunch or as a side dish along with seasoned meat, fried plantains, and salad for dinner.

Gallo pinto’s history is somewhat sketchy, and if you ask locals, you will hear many varying stories from one local to another. Disputes can be heard running rampant among the Costa Ricans and the Nicaraguans about where the beloved traditional dish originated. Over the years, I have learned that most traditional dishes in these regions were often influenced by 2 major cultures, the Spanish and the Africans. Both had key roles when it comes to the cuisine often being served on a day to day basis.

 

 

Black Beans & Rice - Costa Rican Gallo Pinto is one of the famous and favorite traditional dishes of gorgeous Costa Rica. It’s a dish so versatile to the locals and can be served at almost any meal in Costa Rica, often eaten and enjoyed with fried eggs for breakfast or brunch or as a side dish along with seasoned meat, fried plantains, and salad for dinner.

There are some variations of this traditional dish in other countries, such as  Moros y Cristianos (“Moors and Christians”) from Spain and Cuba, or just Moro. Another similar dish can be found in Panama and in El Salvador, where it is called casamiento.

Below you will find my version of the beloved Costa Rican Gallo Pinto with simple to find ingredients that will be at your local grocer in the produce and Latin foods section. If your grocer does not have a section dedicated to Latin Cuisine, they should still have many ingredients in various areas of the store.

 

 

 

 

Black Beans and Rice

Costa Rican Gallo Pinto

hmccallum
Costa Rican Gallo Pinto is one of the famous and favorite traditional dishes of gorgeous Costa Rica. It’s a dish so versatile to the locals and can be served at almost any meal in Costa Rica, often eaten and enjoyed with fried eggs for breakfast or brunch or as a side dish along with seasoned meat, fried plantains, and salad for dinner.
5 from 8 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast
Cuisine Costa Rican
Servings 8 People
Calories 256 kcal

Ingredients
  

  • 2 cups dried black beans soaked and cooked or canned
  • 1 tablespoon olive oil
  • 1 large red sweet bell pepper diced
  • 1 small Spanish onion finely diced
  • 3 cloves garlic minced
  • ¼ cup cilantro chopped + more for garnish
  • ½ tablespoon dried oregano
  • ¼ teaspoon cumin
  • 1 tablespoon Costa Rican Salsa or Worcestershire sauce
  • 1 dash cayenne pepper
  • kosher salt to own taste
  • ground black pepper to own taste
  • 2 cups Tico style rice or white rice cooked

Instructions
 

  • Soak and cook dried beans according to package directions or use 2 cups of dried beans. Do not drain beans completely if cooked from dried beans. Keep at least 1 and ½ cups of the black water; if they are canned, do not rinse beans.
  • Place a large metal frying pan on medium heat, add 1 tablespoon of olive oil.
  • Place cooked or canned black beans that you have reserved 1 and ½cups of cooking water from the dried beans or the can of beans you have not rinsed, and diced red sweet pepper and one small diced Spanish onion in the metal pan on medium heat, sauté till soft, then add 3 cloves of minced garlic to the metal frying pan,¼ of a cup of chopped fresh cilantro, ½ of a tablespoon of dried oregano, ¼ of a teaspoon of cumin, and 1 tablespoon of Costa Rican Salsa ” Lizano” or 1 tablespoon of Worcestershire sauce a dash of cayenne, kosher salt, and freshly ground black pepper. Simmer on very low heat for about 25 minutes
  • Once the black bean mixture is done simmering add 2 cups of Tico Style rice or plain white rice to beans and combine together carefully as not to break up the rice.
  • Garnish with chopped cilantro if desired.
  • Serve with a side of fried eggs and fried plantains for breakfast or as a side dish to your meal.

Nutrition

Serving: 01Calories: 256kcalCarbohydrates: 50gProtein: 8gFat: 2gSodium: 19mgPotassium: 279mgFiber: 5gSugar: 2gVitamin A: 685IUVitamin C: 28mgCalcium: 36mgIron: 2mg
Keyword Black Beans
Tried this recipe?Let us know how it was!

 

 

If you enjoyed this recipe for Costa Rican Gallo Pinto, you might like

  • Rice with Pigeon Peas { Arroz Con Gandules } is one of my favorite Puerto Rican recipes usually served on holidays, and special occasions, made with medium-grain rice, Spanish tomato sauce, sofrito, pigeon peas, green olives, capers, and seasoned with Sazon Seasoning with achiote, kosher salt, and freshly ground pepper.
  • Moros y Cristianos has been said to translate to Moors and Christians. The Black beans represent the Moors, and the rice represents the Christians. Cuban food has always been considered to have strong ties to the Spanish, North African, and Caribbean areas.
  • Mexican Rice with Corn is a flavorful yet simple and utterly delicious Mexican-inspired recipe that pairs well with almost any of your favorite Mexican Dishes; combining long grain rice with fresh green bell peppers, red bell peppers, Spanish onion, minced garlic, organic non-GMO corn, and seasoned to perfection with Mexican Spices.

 

 

 

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17 Comments

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    Rice with Pigeon Peas { Arroz Con Gandules } | The McCallum's Shamrock Patch
    October 29, 2021 at 7:40 am

    […]  Costa Rican Gallo Pinto is a famous and favorite traditional dish of gorgeous Costa Rica. It’s a dish so versatile to the locals and can be served at almost any meal in Costa Rica, often eaten and enjoyed with fried eggs for breakfast or brunch or as a side dish along with seasoned meat, fried plantains, and salad for dinner. […]

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