Nicaraguan Gallo Pinto (Black Beans and Rice)

Gallo Pinto Nicaraguan Black Beans and RiceSome 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.

This post is linked to Tasty Tuesdays and Temp My Tummy Tuesdays and Tuesdays at the Table.

3 comments to Nicaraguan Gallo Pinto (Black Beans and Rice)

  • Frieda

    The main difference in the way I remember them making it in Nicaragua–besides of course the beans weren’t out of a can–was that they used LOTS of oil, and some used hog lard which was even better (like the bacon grease). They fried the beans until they were a little bit crispy before putting in the rice. Yours is no doubt more healthful and it looks delicious. They also ate salty white Nicaraguan cheese with it. Maybe some of your readers don’t know that “gallo pinto” means spotted rooster?

  • I’m visiting from Tasty Tuesdays…. and LOVE Mexican food. I’m anxious to give this a try. Thanks for sharing.

  • Making me hungry sis I love black beans and rice

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