|Cook Time||30 – 60 minutes|
- 450 g black beans
- 8–10 coriander leaves
- 1 small or medium onion
- ½ small sweet-bell pepper
- 3 cups (700 mL) water
- 2 cups white rice
- ½ tsp salt
- 1 Tbsp (15 mL) vegetable oil
- 1–3 Tbsp oil to fry the Gallo Pinto
- Cover beans with water and soak overnight with salt. Do not drain the beans as you need a significant amount of “black water” to cook the beans (1⁄2 to 1 cup or 120-240 ml). This gives the rice color and flavor.
- Use the same ‘black water’ and add a little more fresh water to cover the beans by approximately an inch (2.5 cm) and then bring to a boil.
- Cover the pan and reduce heat to very low simmer until beans are soft.
- Add 1 tablespoon of oil to a large pan and sauté the uncooked rice for 2 minutes over a medium high flame.
- Then add half of the finely chopped onion, sweet pepper and coriander.
- Sauté for another 2 minutes.
- Add enough water to cover the rice, bring to a boil, cover and reduce heat to simmer until rice is tender, approximately 20 -35 minutes.
- Sauté the cooked rice, beans and the other half of the reserved chopped onion, sweet pepper and coriander together in vegetable oil for a few minutes.
- Sprinkle with a little fresh chopped coriander just before serving.
Once the rice and beans are cooked separately, you can also make up small batches of Gallo Pinto. This is so when you want to eat it you can simply sauté them together fresh. The rest must be kept in the refrigerator.