Gallo Pinto (Nicaraguan Red Beans and Rice)
Local name: Gallo pinto
In short: Cooked red beans and day-old rice fried with onion, sweet pepper and garlic until moist and glossy, the everyday breakfast and side of Nicaragua. It takes about 1 h 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 1 h 30 min
- Resting
- 1 h
- Total
- 1 h 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 430 kcal
Nicaraguan gallo pinto is made with small red beans and rice fried together until the grains turn a rusty pink, and it is cooked moist, with some bean liquid stirred through. It appears at breakfast with fried cheese, eggs and ripe plantains, and again at dinner beside grilled meat. Day-old rice works best, and the dish takes about 20 minutes once the beans are cooked.
Instructions
- Cover the beans with water by 5 cm (2 in) and soak overnight, or boil them for 2 minutes and let them stand for 1 hour. Drain.
- Put the beans, the half onion, 2 whole garlic cloves and 1.2 liters (5 cups) of fresh water in a pot. Bring to a boil, then simmer partly covered for 60 to 75 minutes, until the beans are soft but whole. Add the 1 teaspoon of salt for the last 15 minutes.
- Drain the beans, keeping 250 ml (1 cup) of the cooking liquid. Discard the onion and garlic.
- Heat the oil in a large skillet over medium heat. Cook the chopped onion and sweet pepper for 4 minutes, until soft. Add the minced garlic and cook for 30 seconds.
- Add the beans and 120 ml (1/2 cup) of the bean liquid. Mash about a quarter of the beans against the pan and simmer for 4 minutes, until slightly thickened.
- Add the rice, breaking up any clumps, and fold it in gently. Fry for 5 to 6 minutes, adding more bean liquid a spoonful at a time if it looks dry, until everything is hot and evenly rust-colored. Taste and adjust the salt.
- Serve hot with fried ripe plantains, sliced avocado or warm tortillas.
Tips
- Use cold, day-old rice. Freshly cooked rice is too wet and breaks into mush when stirred.
- Canned beans work in a hurry. Use two 400 g (14 oz) cans of small red beans, drained, and keep their liquid for moistening the rice.
Questions and answers
What makes Nicaraguan gallo pinto different?
The Nicaraguan style uses small red beans with onion and sweet pepper and is cooked soft and moist. Other kitchens may use black beans or add other seasonings.
Can I make gallo pinto ahead of time?
Yes. It keeps for 4 days in the fridge and reheats well in a skillet with a splash of water. Many families make extra on purpose for the next morning.
What do you serve with gallo pinto?
Fried ripe plantains, sliced avocado, warm tortillas and a simple cabbage salad all go well with it, at breakfast or dinner.
How long does it take to make Gallo Pinto (Nicaraguan Red Beans and Rice)?
About 1 h 45 min in total: 15 min of preparation and 1 h 30 min of cooking.
How many calories are in Gallo Pinto (Nicaraguan Red Beans and Rice)?
About 430 kcal per serving, with 16 g of protein, 72 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 430 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 72 g |
| Fat | 8 g |
| Fiber | 12 g |
| Sugar | 3 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
