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Author Notes: Traditionally Gallo Pinto is a central American (think Costa Rica & Nicaragua) dish that utilizes the leftover black beans and rice from that weeks meals. It's great for breakfast, brunch or dinner! Wanna try it? Live in Brooklyn, NY? Order here! http://umi.kitchen/carsons-kitchen —Emily
- 450 grams dried black beans
- 2 pieces bay leafs
- 5 pieces Minced garlic cloves
- 2 teaspoons kosher salt
- 2 liters water
- 50 liters Lizano (or Worcestershire)
- 340 grams long grain brown rice
- 1 medium onion diced
- 2 tablespoons butter
- 710 milliliters vegetable stock
- 2 clove minced garlic
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 red bell pepper minced
- 1 green pepper
- 1 medium red onion diced
- 1 cup cilantro
- 3 tablespoons lizano
- 1 jalapeno, diced (seeded if need be)
- 8 eggs
- In a large pot, add water and soak black beans at least one hour Then add bay leaf, salt, lizano and minced garlic and turn heat to high and once beans start to boil, turn down to medium heat for 90 minutes or until beans are tender.
- Rinse rice well and let dry for 10 minutes. In skillet, heat olive oil then add garlic, onion and rice and toast until fragrant. Add broth and butter and cover until boiling, then turn temp to medium low for 15 minutes or until liquid is absorbed then turn off. leave rice covered for 1 hour without touching.
- In a large skillet, add oil, diced red onion, bell peppers, jalapeno and sautee. Add two cups of cooked rice and two cups of cooked black beans, and 1/2 cup of bean cooking liquid. Add at this time 1/2 the cilantro and the lizano sauce. Mix and sautee on medium high until some of the liquid has been absorbed. Once absorbed, sprinkle the rest of the cilantro into the Gallo Pinto and let rest while you cook the eggs.
- Cook eggs in desired style. Over easy is traditional, but scrambled is also quite common
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner