Saturday, November 16, 2013

Dish 2: Gallo Pinto

Gallo pinto, or specked rooster, refers to the appearance of the dish when the black beans and white rice mingle.

1 lb black beans, dried  (or start with 3-4 c. canned)
1 lb  rice
2 c. onion, diced
1 T.  garlic, minced or pressed.
1 serrano chile, diced
1 c. tomato, diced
1-2 c. green pepper, diced
1 c. liquid (bean cooking liquid, water, or broth)
As desired: oregano, cumin, coriander
a little cooking oil as needed

1. Soak black beans overnight (or you can bring to a boil and let sit for 2 hours). Drain beans and cover with fresh water. Add about 2 t. salt and bring to a boil then simmer for at least an hour, until they seem done. This varies a lot with dried beans, so you just have to taste and see.

2. Cook rice according to instructions for the type of rice you have.

3. Saute onions in a little oil. When glassy, add spices you are using and wait until fragrant. Add garlic, tomato, green pepper, and chile. Stir in, then add beans and liquid. Cook for about 20 minutes.

Serve the beans over the rice.

Gallo pinto is great topped with cilantro or salsa, or  served with tortillas, an egg, or fried ripe plantains or bananas (maduros). (Not going to be part of my SNAP challenge, but I can dream.)

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