Red and Black Beans (Gallo Pinto)

Gallo Pinto - Cut The Crap Kitchen - Costa Rica

Gallo Pinto is the heartbeat of Costa Rica. While most people choose either red or black beans, our Healthy Costa Rican Gallo Pinto uses a combination of both for a stunning presentation and a richer flavor profile.

This is the ultimate "cut the crap" meal. It is incredibly affordable, naturally vegan, and packed with plant-based protein and fiber. By making your Gallo Pinto at home, you avoid the excess oils and high sodium often found in restaurant versions. Whether you serve it for breakfast with eggs and avocado or as a side for dinner, this recipe is a nutritious staple that proves healthy eating doesn't have to be expensive.

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Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast, Main Course

Cuisine Central America, Costa Rican

Servings 4

Calories 255.7 kcal

Ingredients

2 cup Cooked Beans (red, black or mixed)
1-1/2 cup Cooked Rice
1 tbsp Coconut Oil
3 Clove Garlic
1 tbsp Fresh Cilantro
2 Small Onion (1 Cup chopped Onion)
1 Sweet Pepper (green, yellow, or red)
1 tbsp Lizano Sauce

Instructions

Preparation

Mince the clove of garlic and cilantro and set aside.
Chop the sweet pepper, and onion and set aside.

Cook

Coat the bottom of a medium-size skillet with coconut oil over medium heat (approximately setting 6).
When the pan is hot, add minced garlic and half of the onion. Sauté until the onions carmelize and become translucent.
Add precooked beans and precooked rice to the pan, and cook for one minute.
Add the peppers, cilantro, remaining onions, and Lizano Salsa to the pan, and cook for five minutes, stirring occasionally.
Plate the gallo pinto, serve and enjoy.