How to make Gallo Pinto recipe

Put the Nicaraguan red beans in the pressure cooker with garlic for 45 minutes.

Store leftovers in plastic bags in the freezer.

Heat a pan on high and add vegetable oil.

Add the cooked beans to the pan and let the juices evaporate for about 10 to 12 minutes.

Add the day old rice to the pan and mix it together with the beans.

Season with salt and pepper.

Let the mixture crisp up for about 3 to 5 minutes.

Equipment Needed

Dietary