RECIPE: NICARAGUAN “GALLO PINTO”

Have you ever eaten GALLO PINTO? This is a traditional dish of Nicaragua and Costa Rica. It is made with rice and black beans. It is said that each Gallo Pinto has a different flavor depending on the family, because of secret ingredients.

Every now and then I like to have this yummy cuisine at the thought of my trip to Nicaragua. But unfortunately few Nicaraguan restaurants exist in Japan. So I actually tried to cook that. This is my latest recipe.

Ingredients (Serves 4 people)
2 cups Steamed Rice
1 cup Dry Red Beans
½-1 cup Soup Stock
1 Onion
Fresh Coriander Leaf / Celery Leaf / Cilantro
Vegetable Oil
Salt
Sweet Pepper
1 cube Consomme

Pre-Cook The Beans
1. Soak beans in water overnight. Maybe each beans becomes bigger because they absorb moisture.
2. Simmer the beans until they become soft.
3. Stop boiling and cool them in the natural environment.

☆POINT☆
Don’t drain its soup stock! I use it.
This rice has a distinctive color, black. And this color comes from the soup stock of the beans.

Directions
1. Start by heating garlic in a pan for 1 minute.
2. Add onions and saute them till the color becomes yellow.
3. Add steamed rice and fry them.
4. Add consomme and beans with soup stock. Cook the mixture until almost all the liquid is absorbed, stirring occasionally.
5. Season with salt and pepper.
6. Stop heating and serve in a bowl.
7. Sprinkle fresh chopped cilantro just before serving.

I wrote the article about this lovely food >> Check

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