Lucky umber 24 Kayci, who loves spicy chili with cornbread. Send me your address and Tasty Bite will send you a vegan pack of goodies.
Since my MoFo theme is rice and beans I am going to repost my favorite recipe of all time, gallo pinto!
I became obsessed with gallo pinto when I went to Costa Rica a few years ago. It is one of my favorite dishes to make at home on the weekend because no matter how broke you are or how many people you have coming over you can always whip up black beans and rice, especially if you have a bunch of Lizano in the fridge (in austin you can get it at Tears of Joy) and fried plantains on the side. Make the rice and beans the night before you plan to have the gallo pinto because it will only work with day old rice. You can keep the rice and beans in the fridge for a week so that you can easily have gallo pinto whenever you want.
1 cup rice, (any will work, I used basmati)
1 tsp Vegeta or half of a vegetable broth cube
1 cup black beans
2 bay leaves
1 tsp cumin seeds
1 tsp coriander seeds
2 dried ancho chilie peppers, seeds removed (any other pepper can be subbed, some will be more spicy, anchos aren’t spicy, you can also use jalapeños or bell peppers just add them when you add the garlic instead)
1 Tbsp oil
1 large onion, chopped
6 cloves or garlic, chopped
1/3 cup cilantro, chopped and packed
Soak the beans for at least 8 hours. If you live somewhere that is really hot (e.g. Texas in the summer) you should do this in the fridge.
When the beans are done soaking change the water (add about 7 cups), add a couple bay leaves, and bring to a simmer for around 90 minutes. You will need to check the doneness of the beans at around 1 hour because the timing will vary depending on how dry your beans are. You can also do this step in the crock pot. Whatever you do, make sure that you save some of the cooking water with the beans because you will need it later.
Dissolve the broth cube or 1 teaspoon of Vegeta in 2 cups of water. Add 1 cup of rice, bring to a simmer, and then reduce heat to almost off for 35-60 minutes depending on what kind of rice you are using. It works best to refrigerate the rice overnight because then it drys better.
Toast the cumin, coriander, and dried peppers until fragrant and then grind in either a spice grinder or mortar and pestle. (Conversely, if you are short on time or don’t have the seeds you could also toast the powders and when you put in the garlic). Add enough oil to cover the bottom of the skillet and place it over medium heat. When the oil is hot, add the onion. Sauté for 5 minutes, until the onions start to turn translucent. Add the garlic and the spice mixture and sauté another minute. Add a little more oil if you can’t see any and turn the heat up. Add the rice and stir fry for about a minute breaking up any chunks but don’t smoosh the rice. Once all the rice has changed color add the beans starting with just one cup until you have a pleasing ratio of rice to beans. Also add some of the bean cooking water with the beans. Gently mix and once everything is heated through adjust the spices, add the cilantro, and turn off the heat. To make the mold, press the Gallo Pinto into a small bowl, invert a plate on it, and then flip both over and lift up the bowl. Serve with the lime, salsa (preferably lizano), tofu scramble, and fried plantains.
Have a Happy Weekend, if I can get this guy out of bed we are supposed to go camping, but if you watch the video you will see that Dinger is sometime hard to rouse.
Wish this was my lunch.
That looks like my kind of recipe. And for whatever recipe, those plantains are killing me right now. I haven’t had some in a long time.
Dinger thought seriously about getting up for half a second, but…..no
Thanks for the recipe! Beans and rice is a staple for us so this was right up our alley!
Damn, this looks GOOD.
Yeah I could eat black beans and rice for ever.
oh my goodness, Dinger is sooooooo adorable! our older dog ms. jasmine is hard to rouse, too. she loves to stretch out and rub her ears on the bed, too! ahahahhahaa! pups crack me up! i’m always down for some beans and rice (and your plantains make me want to run back out to the store and grab one) – and you bet i’ll be trying your favorite recipe! thanks for sharing it with us. i don’t have spice seeds, so i’m gonna toast my powdered spices. i love that you call for them to be toasted ’cause it brings so much more flavor to the dish, i bet. easy, inexpensive, and delicious. score!
hope you guys get up and out for camping – and enjoy your weekend!
Yay for gallo pinto! I still haven’t made it yet, but now I’m reminded to get on it! mmm beans & rice!
Dinger!!!! So cute. He totally psyched you out.
This gallo pinto would be a hit with my family. We love rice and beans. THanks for posting the recipe.
Dinger is so cute. He reminds me of trying to wake my son up in the morning sometimes.