Gallo Pinto is the most common meal served in Costa Rica.
It is the beans and rice that they serve for breakfast. It is usually accompanied with plantains, a piece of toast, and some cheese. It is also has a secret sauce, Salsa Lizano.
Making like the Tico's (Costa Rican's) has taken me some time to master.
And well some days, it still doesn't turn out right.
I guess it's like someone asking a girl from the south how to make sweet tea, you just do it.
But once you have had really good gallo pinto, you will want to make it,
even if you don't live in Costa Rica.
So here goes. . . My Gallo Pinto
1 lb. of black beans
8-10 sprigs of fresh cilantro
1 small onion
1/2 small red sweet pepper
1/2 teaspoon of salt
1 Tablespoon of vegetable oil
4 tablespoons of Salsa Lizano
3 cups of cooked rice.
For the beans, if using dried, cover with water and soak overnight. You can add some fresh cilantro. Drain the beans and add fresh water to about an inch above the top. Bring to a boil. Cover the pan and reduce heat to low until beans are soft, about 3 hours.
Chop the cilantro, onion, and sweet pepper very fine.
Add one tablespoon oil to a large pan and sauté the chopped onion, sweet pepper and cilantro for a few minutes, until tender. Dump in the cooked beans and the Salsa Lizano. Stir, and let it cook for about 3 minutes. It should not get dry, you can add more bean liquid if needed.
Add the rice, and stir until well coated. You can add pepper and salt to taste. Lastly add some finely chopped cilantro.
then you are ready, and as they say in Costa Rica, Buen provecho!