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If you ever visit Costa Rica, you won’t want to leave the country without tasting gallo pinto—black beans and rice. Gallo pinto is the national dish, eaten with just about everything and at every meal, even breakfast. This recipe comes straight from centenarian Panchita Castillo’s kitchen. You may use jalapeno or habanero peppers for this recipe, based on how adventurous you’re feeling.
2 cups cooked brown rice
½ yellow onion
1 clove garlic
1 red pepper
½ jalapeño
⅓ cup + 1 teaspoons cilantro
1 tablespoon olive oil
1 ½ cups no-salt canned black beans
1 ½ cups water