Gallo Pinto - Costa Rican Bohnen und Reis 😍 Vegetarisches Rezept

Combine 1 liter of cold water, 3/4 cup dried black beans, and 1/2 teaspoon salt in a bowl.

Soak the beans at room temperature for at least 8 hours or up to 24 hours.

Once soaked, drain and rinse the beans well.

Remove thick stems from 30 cilantro sprigs and reserve them. Finely chop the leaves and thin stems to yield about 3/4 cup, then refrigerate until needed.

Tie the reserved cilantro stems, 8 fresh thyme sprigs, and 2 bay leaves together with kitchen twine to make a bundle.

Melt 1 tablespoon of lard in a medium pot over medium heat. Add 3/4 cup finely chopped white onion, 3 cloves of chopped garlic, 1 teaspoon salt, 1 teaspoon chili powder, 1/2 teaspoon pepper, 1/2 teaspoon ground coriander, and 1/2 teaspoon ground cumin. Cook, stirring frequently, until the onion is just soft, about 5 to 7 minutes.

Increase the heat, add the drained beans, the cilantro bundle, and 3/4 cup of water. Bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until the beans are just tender and the liquid starts to thicken, about 1 to 1 1/4 hours.

Remove the pot from heat and strain the beans through a fine mesh sieve, reserving 1/2 cup of the cooking liquid.

Melt 2 tablespoons of lard in a 12-inch skillet over medium heat. Add 1 cup of red bell pepper diced into 1/4 inch pieces, 1 cup of yellow bell pepper diced into 1/4 inch pieces, 3/4 cup finely chopped white onion, 3 cloves of chopped garlic, and 1/4 teaspoon salt. Cook, stirring occasionally, for 10 minutes until soft and lightly browned.

Stir in 3 tablespoons of Salsa Lizano, then add 3 cups of cold cooked long-grain white rice, stirring constantly and breaking up rice clumps until heated through, about 1 to 2 minutes.

Add the beans and reserved cooking liquid, gently folding the beans into the rice until warmed through, about 1 to 2 minutes.

Remove the skillet from heat, add the reserved chopped cilantro, and stir in 1/3 cup of red bell pepper diced into 1/4 inch pieces and 1/4 cup of yellow bell pepper diced into 1/4 inch pieces. Season with salt and pepper to taste.

Serve with hot sauce and Salsa Lizano on the side.

Equipment Needed

Dietary