Some of our best friends in Mexico were originally from Nicaragua and Costa Rica. I understand that Gallo Pinto is a staple in both countries. We learned to eat Gallo Pinto from them. Benito makes the BEST Gallo Pinto. His daughters say his is the best because he makes it with the most oil. Gallo Pinto is supposed to be fried rice and beans. We know everything fried tastes better right? Now this is my recipe and is not nearly as good as I remember Benito making it, but it’s as close as I’ve come. It is a skinny version. When I am feeling skinny enough I will (ahem) double the oil in the recipe and it it much tastier. This is a great recipe to make whenever you have leftover rice!
What you will need:
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
When I’m just making Gallo Pinto for me, I just chop the onions and fry them in the oil, but I have several onion phobic kids. It takes a little more time, but if you first process the onions the dish will have all the flavor without anyone having to bite into an onion.
Fry the onions in the oil until the onions are sweet and golden. Then add the garlic and fry just a little longer.
Add the black beans and bring to a boil.
Add the rice to the skillet and fry until heated through and beginning to get a little crispy at the bottom.
This is a great addition to breakfast, lunch, or dinner!
I even love it as a meal in itself! So much of the world lives on rice and beans. Save a little money each week by have one meal of rice and beans! With lime, avocados, and salsa this is perfect! I love it with chopped cilantro and peppers or my favorite salsa.
Homemade salsa is always great too of course!
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
Wow, that looks delicious! I feel like I just went back to Guatemala.
Hi! It looks like you did not drain the black beans. Is that correct? Can’t wait to try this one with the family. SC
Yes! That is correct. I don’t drain the beans. Thanks for trying it. I hope your family loves it as much as mine does!
We do this version but FYI
Small red beans is typical in Nicaragua. Not canned black beans. This is a nicaragüense/American version.
Yes, this is my own “American” quick version copy of his very delicious original. I understand they don’t use canned beans. 😉
Thanks for sharing this recipe actually it is very good,I’m From Nicaragua and I tell you there’s nothing else to add. We eat it with bread and sour cream too. At home we sometimes chopp the bacon an fries and them add the beans until they are fried after that add the rice. Yuo have put all the ingredients that are needed to make the gallo pinto. Gracias Esther. I will look for your other recipes. Adios.
Thank you! Of course my friends from Nicaragua and Costa Rica don’t use canned beans. 🙂 But it’s a really good QUICK version.