Gallo Pinto

Gallo Pinto | Black beans and rice was my best souvenir from Costs Rica. They were served for breakfast which is where I fell in love with them! They keep well and don't you love that these are such a bargain? I do.

Economical, hearty and healthy, this plant-based dish is delicious.




  1. Place beans in large pot and cover with 6-8 cups water. Beans should have at least an inch of water over them. Cover and allow to soak for 6-8 hours or overnight. When ready to cook, drain and rinse beans. Return beans to pot and cover with 6 cups water and 1 teaspoons salt. Over medium heat, bring beans to a boil, reduce heat to low so beans cook at a simmer for 2 hours, or until softened. You want the beans to be cooked through, with a slight resistance when you bite one. Beans can overcook. When that happens the skins burst and they get mushy.
  2. Heat oil over medium heat in large skillet. Add onion. Cook 8-10 minutes until onion is soft and translucent. Stir in rice and cook for 2 minutes. Add red pepper and jalapeƱo, cook for 3-5 minutes, stirring occasionally. Add garlic and cook for 1 minute. Pour in broth. Season with salt and pepper. Bring mixture to a boil then reduce heat to low, Cover and cook 20-23 minutes until liquid is evaporated.
  3. Scoop beans from liquid and stir into rice. Squeeze lime wedge over just before serving.


If you’re short on time or just can’t wait, use 2-3 cans of black beans rather than dried ones for all the delicious healthful goodness in the time it takes to use a can opener.


Keywords: beans and rice