Ingredients

Bean Ingredients

• 2 cups black beans (presoaked overnight)
  
• 1 medium yellow onion (diced)
  
• 2 stalks celery (chopped)
  
• 1/4 cup fresh cilantro (chopped)
  
• 2 cloves garlic (minced)
  
• 1/2 teaspoon oregano
  
• 1 teaspoon sugar
  
• 1 tablespoon salt

Rice Ingredients

• 2 1/2 cups rice
  
• 1/4 cup red bell peppers (diced)
  
• 1/4 yellow onion (diced)
  
• 3 cloves garlic (minced)
  
• 1/2 teaspoon curry powder
  
• 1/4 cup oil
  
• 1 1/2 teaspoon salt

Gallo Pinto Ingredients

• 1/2 red bell pepper (diced)
  
• 1/4 cup cilantro (chopped)
  
• 1/4 yellow onion (diced)
  
• 2 tablespoons hot sauce of choice
  
• 2 cloves garlic (minced)

Directions

Beans

• In a large soup pot, sauté garlic with oregano, salt, and sugar over medium heat for 3-5 minutes.
  
• Add beans.
  
• Add enough water to cover beans completely.
  
• Bring to a boil over high heat.
  
• Once boiling, reduce to a simmer and cover for an hour or so.
  
• Add water periodically, making sure beans always have enough water to cover them as they cook.
  
• When the beans are soft, add onions, celery, and cilantro.
  
• Cook for 10 minutes, then turn off heat.

Rice

• Rinse rice in water.
  
• Sauté onions, garlic, and red pepper on low heat with oil for 1-3 minutes.
  
• Add rice.
  
• Add salt and curry powder to taste.
  
• Stir, and fry for about one minute.
  
• Add about 5 cups water or enough to cover rice with an additional inch of water.
  
• Bring to a boil over high heat.
  
• Reduce heat, cover, and simmer for 20 minutes.

Gallo Pinto

• When rice and beans are both ready, sauté red pepper, garlic, and onions in a separate pan for 3-5 minutes.
  
• Add cooked beans and mix gently.
  
• Add rice and cilantro and mix together.
  
• Add hot sauce or chilero to taste and serve hot with a fried egg.

#sidedish #vegetarian #glutenfree #staplefood

Recipe submitted by Kelsey Ives - Peace Corps Volunteer, Costa Rica (2010-2012)