Some of our best friends in Mexico were originally from Nicaragua. We learned to eat Gallo Pinto from them. Now this is my recipe and is not nearly as good as I remember theirs being, but it’s as close as I’ve come. I make this when ever I have left over rice.
1/2 medium onion (chopped)
1 or 2 cloves garlic (crushed)
2 tablespoons bacon grease
(I’ve used olive oil before but it’s tastier with bacon grease.)
About 2 cups cooked rice
1 can (16 oz) black beans
Salt and Pepper to taste
Fry the onion with the oil until the onion is almost translucent. Then add the garlic and fry just a little longer. Add the beans and rice to the skillet and fry until heated through and beginning to get a little crispy at the bottom. I love this with avocados, key lime and salt on top-yum! This time I made homemade salsa, but I usually just use my favorite green salsa.