BootsnAll Travel Community

I'm a big believer that getting into the local food is a huge part of traveling and getting to know a new culture.

Even though I got a little bit tired of rice n' beans when I was in Cental America, I've been having a serious gallo pinto jones lately. Problem is, I always fuck it up when I try to make it without any guidance from someone who knows more than I do about cooking. Yes, I realize that gallo pinto isn't that complex, but this is coming from a guy for whom a grilled cheese sandwich can present some difficulties.

Anyway, I just got this recipe from my good friend Jenn. She's half Costa Rican, lived in rural Nicaragua for 2 years, and has been eating this stuff her whole life. Plus, she's one of the most badass cooks I know. So I'm sure that this is a great recipe.

Frijoles
Put a big pot of water to a robust boil on the stove top. Boil extra water for the rice and take the amount you need out before adding the rest of the ingredients. Add a few cloves of whole garlic (al gusto), 2 or 3 bay leaves, salt and pepper.
Add cleaned dry black beans to boiling water. Bring back to a boil and then let simmer on low heat for 1 to 1.5 hours, stirring occassionally until soft.

Arroz
Measure out the amount of rice you want and cut up large pieces of onion and red bell pepper. Leave it within reach. Heat up some oil in a good rice pan, be a little more generous than you would normally (because that's how GP should be). Stir fry the onion, red pepper and one or two bay leaves in the oil for a few seconds alone before adding the rice. Stir fry the white rice until coated and shiny or "see through".
Add in your extra boiled water you took out from the pot above and stir well. On low heat, cover and let simmer without stirring or touching for about 15 to 20 minutes. The onion and red pepper float to the top to easily pick out.

Serve with maduros and cabbage salad, and maybe even a piece of insanely deep fried chicken, if you're lucky. I'm getting hungry just writing this.

Anyone else have some good comida recipes to share? If so, please share them.

Sounds good, but don't forget the platanos!

Soak the beans overnight or else they may never get soft. Don't add salt when cooking dry beans until they are done.

Yes, and platanos are a must

Good tip on the soaking...the first time I ever tried to cook GP was over a gas burner, and I hadn't soaked the beans. I cooked them four hours, basically used my entire tank, finally said 'screw it' and went down the street to a neighbors house and got some beans there.

Agreed that platanos are a must. 'Maduros' are what platanos were called where I lived in Nicaragua....didn't realize that it wasn't a universal term (although probably should have). They're soooo good served with cuajada -- a salty, white cheese.

I did realize, though, that I left out homemade tortillas. My bad on that one.

I'm a bit late to the thread, but I'd like to add that it's not gallo pinto unless the beans and rice are mixed and the mixture is heated together. =)

Sounds delicious otherwise!

I just made it.... It was AMAZING!!!! I just got back from Nicaragua yesterday and already miss it. Thanks so much for the recipe.. All my best, Ben

A pressure cooker makes cooking the beans much faster.

Instead of an overnight soak, you can bring beans to a boil, shut off the heat & let them soak for an hour, then proceed with the recipe.