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Costa Rican Gallo Pinto (Traditional Dish Of Rice & Beans)

Here's how you make Costa Rican Gallo Pinto (Traditional Dish Of Rice & Beans)
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  • Servings: 6
  • Prep: 30m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • Note: this dish is traditionally made with leftover beans and rice. If you need to cook the rice or beans in advance, it will add to the cooking time.
  • 3 tablespoons olive oil (divided)
  • 2 tablespoons minced garlic (2-3 large cloves)
  • 1 red bell pepper (seeds and veins removed, finely chopped)
  • 1 yellow onion, finely chopped
  • 6 cups cooked rice (white rice)
  • 2 cans (15 ounces) black beans (drained and rinsed, or 3 cups cooked black beans (here's how to cook black beans)
  • 1 tablespoon salsa lizano (or more to taste, if you can find it, if not leave it out. It can be found online)
  • 6 scallions (1 bunch, trimmed and chopped or thinly sliced)
  • 1/3 cup chopped cilantro leaves (packed leaves, divided, 8 tablespoons chopped cilantro)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • FOR PLANTAINS
  • 20 ounces plantains (2 ripe plantains, skins yellow with some black, peeled and cut on the diagonal into 1/3-inch slices)
  • 28 to 56 grams coconut oil (2-4 tablespoons, or substitute olive oil)
  • 2 tablespoons granulated sugar (white or light brown sugar)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt (plus more for sprinkling on at the end)
  • 2 limes, whole (each cut into 6 wedges, divided)
  • FOR EGGS
  • Butter or oil (to cook the eggs)
  • 6 large eggs (or 1 egg per person)
  • Garnish
  • Lime wedges
  • 3 tablespoons chopped cilantro leaves
  • Hot sauce (your favorite)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • TO COOK THE GALLO PINTO

  • Step 1: Heat 2 tablespoons of olive oil over medium heat in a large skillet.

  • Step 2: Sauté garlic, red pepper and onion, stirring occasionally, until softened, about 5 minutes.

  • Step 3: Add the remaining tablespoon of olive oil and the cooked rice and lower the heat to medium-low. Cook, tossing, until everything is combined and hot, 3-4 minutes.

  • Step 4: Add beans and salsa lizano (if using) and gently fold them into the rice mixture. Continue cooking and gently folding until everything is hot and thoroughly combined, 2 minutes or so.

  • Step 5: Stir in scallions, 6 tablespoons chopped cilantro, 2 teaspoons salt, and ¼ teaspoon pepper.

  • Step 6: Remove from heat and cover partially to keep warm.

  • TO COOK THE PLANTAINS

  • Step 7: In a medium bowl, toss sliced plantains with sugar, cinnamon and salt.

  • Step 8: Heat 2 tablespoons coconut oil in a large, preferably cast iron, skillet over medium-high heat. Add the plantain slices in a single layer. ( If they don't all fit, cook them in two batches).

  • Step 9: Cook for 2-3 minutes per side or until brown and caramelized and soft. Transfer to a plate.

  • Step 10: Squeeze some lime juice over them - about ¼ of a juicy lime. Sprinkle a few pinches of course salt over them, to taste. Tent with foil.

  • TO FRY THE EGGS

  • Step 11: Fry or scramble the eggs - however you like them.

  • TO SERVE

  • Step 12: Divide pinto gallo between 6 plates. Place a cooked egg on top of each.

  • Step 13: Garnish with a sprinkle of cilantro and some salt and pepper, to taste.

  • Step 14: Arrange a few plantain slices alongside. Garnish with a lime wedge. Pass around the hot sauce.

We hope you enjoy this recipe!

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