Gallo Pinto (Costa Rican Rice & Black Beans)

Ingredients

For 4 portions

• 🍚 250g rice (dry)
• 🥤 500ml tap water
• 🫘 480g black beans, canned
• 🧅 1 medium onions
• 🫑 1 medium red bell pepper
• 🧄 2 cloves garlic
• 🏺 2 Tbsp sunflower oil
• 🌿 1 Tsp cumin powder
• 🧂 1 Tsp salt
• 🌿 0.25 Tsp black pepper
• 🌿 15g fresh coriander

Method

1. Cook the rice: rinse it in a sieve until the water runs clear. Put it in a pot with the 500 ml water and ½ tsp of the salt. Bring to the boil, cover, turn the heat to the lowest setting and cook for 15 minutes. Turn off the heat and leave covered for 10 minutes, then fluff with a fork and spread on a plate to cool. (Tip: rice cooked the day before and chilled gives the best gallo pinto, because it fries without going mushy.)
2. Prepare the vegetables: finely chop the onion, dice the red pepper into small pieces and mince the garlic. Chop the coriander, stalks included.
3. Drain the black beans in a sieve over a bowl and keep 4 tablespoons of the liquid from the can (or use 4 tablespoons of water).
4. Heat the oil in a large frying pan over medium heat. Add the onion and pepper and cook for 5–6 minutes, stirring now and then, until soft and just starting to turn golden at the edges.
5. Add the garlic and cumin and cook for 1 minute, stirring, until fragrant.
6. Add the beans and the reserved bean liquid. Simmer for 3–4 minutes, gently crushing about a quarter of the beans with the back of a spoon so the liquid turns dark and slightly thick.
7. Add the cooled rice. Fold it through gently with a spatula (don't stir hard) for 4–5 minutes until the rice is evenly speckled brown and piping hot.
8. Season with the remaining ½ tsp salt and the black pepper, taste and adjust. Stir in the coriander.
9. Serve hot with sliced avocado, fried plantain, fresh tomato salsa and warm corn tortillas. In Costa Rica it's finished with a splash of Salsa Lizano – most Lizano is vegan, but check the label.