Gallo Pinto is a staple of the Costa Rican diet. Surprisingly, it is often eaten up to 2, or even 3 times a day! Gallo pinto literally means “painted rooster” and is so named because the spotted look of the dish when the beans are mixed in with the rice. The combination of the carbohydrates from the rice and the protein from the beans creates a hearty and filling dish. Gallo Pinto is often modified for breakfast by adding cooked bacon or sausage and then served with a side of scrambled eggs.
Ingredients
What you will need:
- 1 onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 cloves garlic, minced (or garlic salt or garlic powder)
- 1 pound mild sausage
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 6-8 Tablespoons Worcestershire sauce or Salsa Lizano
- 3 – 15 oz. cans black beans
- 6 cups cooked rice
- salt and pepper to taste
- 1/2 – 1 cup chopped cilantro to taste
Recipe:
Chop vegetables.
Cook chopped vegetables, garlic and sausage in large dutch oven until sausage is browned and vegetables are transparent. Drain off grease.
Add cumin and Worcestershire or Lizano sauce to mixture (and garlic salt/powder or fresh garlic if you have it.)
Add in black beans and cooked rice.
Heat through.
Add salt and pepper to taste. Garnish with cilantro if desired and serve.
This meal was a hit among kids who can often be picky or reluctant eaters! We’ve had multiple requests for this recipe from moms of kids wanting more! So trust us, this meal is worth the effort!