Gallo pinto
Costa Rica’s breakfast: rice and black beans stir-fried with onion, pepper, coriander and Lizano sauce, served with egg, ripe plantain and natilla.
Ingredients
- 400 g cooked white rice from the day before
- 300 g cooked black beans with a little of their liquid
- 1 onion
- 1 red pepper
- 2 garlic cloves
- 1 bunch of coriander
- 2 tablespoons of Lizano sauce (or Worcestershire sauce with a pinch of cumin)
- Oil and salt
- Eggs, fried ripe plantain and soured cream to serve
How to make it at home
- Fry the chopped onion, pepper and garlic in oil.
- Add the beans with a little of their liquid and let it reduce.
- Add the rice and stir-fry until it takes on the colour of the beans.
- Add the sauce and the chopped coriander and season with salt.
- Serve with a fried or scrambled egg, ripe plantain and natilla (soured cream).
The trick: Cold rice from the day before: it separates better and doesn’t go stodgy.