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.
1tablespoonCosta Rican Salsa or Worcestershire sauce
kosher salt to own taste
ground black pepper to own taste
2cupsTico style rice or white ricecooked
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.