GALLO PINTO (RICE AND RED BEANS) - RECIPE FROM NICARAGUA 🇳🇮

Pick through beans to remove any debris and rinse well with water.

Place beans in a large pot and add enough water to cover by 3-4 inches.

Bring to a boil.

Reduce heat to low or medium-low to keep at a slow boil.

Boil gently, partially covered for about 1 1/2 hours or until beans are tender, but firm 'al dente'. Check after 1 hour to ensure too much water hasn’t evaporated. Add more if needed.

Add 2 teaspoons salt during the last 30 minutes of cooking time.

Once cooked, set pot aside at room temperature and keep beans in their cooking liquid until ready to use.

In a wide saucepan with about 2" sides, heat oil over medium heat.

Add chopped onion and saute for 2-3 minutes, until slightly softened.

Measure out 3 cups of cooked beans, removing from bean liquid with slotted spoon. Add to oil and onion.

Immediately add 2 1/2 cups of bean cooking liquid, 2 cups uncooked rice, and 1 teaspoon salt.

Bring to a quick boil and then reduce heat to low.

Cover and cook on low for about 20 minutes or until rice is cooked.

Adjust salt as needed.

Equipment Needed

Dietary