Best 3 Gallo Pinto Red Beans And Rice Recipes
Discover a delightful culinary experience with our curated selection of delectable recipes for gallo pinto red beans and rice. This traditional dish, a staple in many Latin American cuisines, harmonizes the vibrant flavors of perfectly cooked red beans, aromatic rice, and an array of flavorful seasonings. With its vibrant colors and irresistible taste, gallo pinto is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. Whether you prefer a simple yet satisfying dish or one brimming with tantalizing spices, our comprehensive guide has something for every palate. Get ready to embark on a culinary adventure as we reveal the secrets to creating an unforgettable gallo pinto red beans and rice that will delight your taste buds and leave you craving more.
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GALLO PINTO (COSTA RICAN RICE AND BEANS)
I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as "painted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat.
- Add onion and sauté until it just begins to soften and turns color.
- Add garlic and sauté for about 5 minutes, or until onion is golden.
- Add spices and Worcestershire, and stir into onion and garlic.
- (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
- Next, add the beans and then the rice.
- Combine the rice and beans evenly and cook until mixture is heated through.
- Add salt and pepper to taste and serve hot.
- Garnish with some chopped cilantro or green onions if you prefer.
- Vegetarians use only the vegetarian Worcestershire sauce.
Nutrition Facts : Calories 249.4, Fat 5.3, SaturatedFat 0.5, Sodium 2.2, Carbohydrate 42.6, Fiber 5.8, Sugar 0.8, Protein 7.7
GALLO PINTO (RED BEANS AND RICE)
From the website whats4eats, this is describes as a dish typical to Costa Rica and Nicaragua. Other variations are included below and give a regional taste from other parts of Central America.
Provided by Studentchef
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
- Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
- Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
- Variations:.
- •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
- •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
- •Stir in some chopped cilantro.
- •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.
FRIED RICE AND BEANS (GALLO PINTO)
My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.
Provided by tconstantine
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 2h30m
Yield 1
Number Of Ingredients 8
Steps:
- Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
- Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
- Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
- For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.
Nutrition Facts : Calories 1917.9 calories, Carbohydrate 354.7 g, Fat 11.9 g, Fiber 71.1 g, Protein 105.2 g, SaturatedFat 2.6 g, Sodium 2352.6 mg, Sugar 10.7 g
Tips:
- Use high-quality ingredients for the best flavor. Day-old rice works well in this recipe, as it helps to prevent the rice from becoming mushy.
- Soak the red beans overnight or for at least 4 hours before cooking. This will help to reduce the cooking time and make the beans more tender.
- Use a heavy-bottomed pot or Dutch oven for cooking the rice and beans. This will help to distribute the heat evenly and prevent the food from burning.
- Add achiote oil or annatto seeds to the pot along with the rice and beans. This will give the dish a beautiful reddish-orange color.
- Season the dish with salt, pepper, cumin, and oregano to taste. You can also add other spices, such as garlic powder, onion powder, or chili powder, to taste.
- Serve gallo pinto with traditional accompaniments, such as fried plantains, avocado slices, and sour cream.
Conclusion:
Gallo pinto is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice and beans, and it is also a budget-friendly meal. With its simple ingredients and easy-to-follow instructions, gallo pinto is a great recipe for beginner cooks. So next time you're looking for a quick and tasty meal, give gallo pinto a try!
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