Nicaraguan Gallo Pinto
Another variation on Nicaraguan rice and beans. A Central American taste sensation.
- 2 tb vegetable oil
- 2 lg onions; sliced thin
- 2 c cooked red beans
- 1/4 c bean cooking liquid or water
- 1 c cooked white rice
1. Heat the oil in a heavy pot and saute onion until lightly golden. Add the cooked beans and liquid, stir gently and continuously over low heat for about 5 minutes; the beans should remain whole, not mashed.
2. Add the cooked rice and continue to stir for about 10 minutes. Taste and add a little salt if desired. Notes: Place 1 c of dry red beans, 6 mashed garlic cloves and enough water to cover in a pressure cooker and cook for 15 to 20 minutes. Do not add salt, as it will toughen beans. Converted rice works best. It can be made in the rice cooker if you prefer, but watch the water rice ratio and cooking time; the rice needs to be firm, not sticky. Yields 4 servings.
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