How To Make Costa Rican Gallo Pinto | A Taste Of Travel Ep 1

Prepare the salsa Lizano by adding 1.5 cups of vegetable broth, 0.5 chopped onion, 0.5 carrot, 2 tablespoons of sugar, 2 tablespoons of lemon juice, 1 tablespoon of white vinegar, 1 tablespoon of ground cumin, 2 teaspoons of salt, and 1 tablespoon of molasses into a food processor.

Blend all ingredients in the food processor until smooth and set aside in the refrigerator.

Finely chop the onion and red bell pepper (or substitute with tomato).

Mince the garlic.

In a pan, sauté the chopped onion until translucent, then add the minced garlic and cook for 1-2 minutes.

Add the rinsed black beans to the pan along with 1 cup of water and 1/4 cup of salsa Lizano. Let it simmer until the liquid starts to dry up.

Once the liquid is reduced, add the cooked rice and mix thoroughly with the beans and salsa Lizano.

Add more salt to taste and mix in 1/4 cup of cilantro, stirring until combined.

Transfer the Gallo Pinto to the oven to keep warm while preparing the rest of the breakfast.

Slice the banana down the middle and prepare to cook it in a pan with oil.

Cook two eggs over-easy in a separate pan.

Equipment Needed

Dietary