A staple of just about every meal in Costa Rica is Gallo Pinto, or rice and beans. Most commonly used are dried black beans, although another variation is made in red beans and cooked in pipa water, or coconut milk.
What You Need:
Dried Black Beans - 1/2 cup
White or Brown Rice (not instant) - 1 cup
Garlic (1-2 cloves)
Red or Green Bell Pepper
Fresh Cilantro (optional)
What You Do:
- Early Prep: Rinse black beans, put in a bowl and cover with water. Throw away any beans that float, and let the rest soak about 8 hours, then drain.
- Pour enough oil in a very large frying pan to almost cover the bottom
- Add uncooked rice and saute about 2 minutes. Add the onion and garlic - as much as you want to add as much flavor as you want (I used 1/2 a medium onion).
- Add the soaked and drained beans, the cilantro, the chopped pepper and 2-3 cups of water.
- Cover the pan and cook until both the rice and beans are tender (up to an hour).
- After the rice and beans are cooked and all the water has cooked out, add salt to taste.