>> Monday, January 11, 2010
I've mentioned before that I am not a bean fan, but I am slowly but surely finding ways to actually enjoy beans, much to my bean-loving husband's delight. The recipe that I'm sharing today caught me by surprise. A friend served it to me twice, and I fell in love with the dish and begged for the recipe. Turns out she got it randomly off of the internet and was happy to share it.
My friend first tried Gallo Pinto in Costa Rica, where it is the national dish. The name Gallo Pinto means "spotted or painted rooster," undoubtedly taken from the speckled coloring the beans lend to the rice. Gallo Pinto is often served as breakfast along side eggs, but we ate it as dinner along side some sweet potato fries.
An unusual feature of Gallo Pinto - Worcestershire sauce! Truly authentic Gallo Pinto uses a condiment called Salsa Linzano, but it seems that most Western adaptations of the recipe substitute Worcestershire sauce with success.
There are a zillion variations of Gallo Pinto out there on the web, but this is the version that I fell in love with. It's super easy and quick to throw together. Hope you enjoy it as much as I do!
2 TBSP oil
2 garlic cloves, minced
1 small onion, chopped
3 cups cooked rice (I use brown rice)
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can diced tomatoes, drained
1 tsp ground cumin
1 tsp ground coriander
1 tsp fresh grated ginger
2-3 TBSP Worcesteshire sauce
salt and pepper to taste
Saute garlic and onion in oil. Add seasoning and diced tomatoes. Add beans and rice and heat through. Spoon into bowls and mix in your choice of garnish.