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Nicaragua Gallo Pinto Recipe

Gallo Pinto is the single most common dish in all of Nicaragua and the mainstay of the people during breakfast, lunch, and dinner. It sounds very simple to make, but international visitors generally have a hard time reproducing it.

Yield: 4 Servings

Ingredients 

-2 tb vegetable oil
-2 lg onions; sliced thin
-2 c  cooked red beans*
-1/4 c  bean cooking liquid or water
-1 c  cooked white rice*


Instructions
 
*NOTES: Beans: Place 1 c of dry red beans, 6 mashed garlic cloves and enough water to cover in a pressure cooker and cook for 15 to 20 minutes. Do not add salt as it will toughen beans. Rice: Converted rice works best. It can be made in the rice cooker if you prefer, but watch the water rice ratio and cooking time; the rice needs to be firm, not sticky.

Heat the oil in a heavy pot and sauté onion until lightly golden. Add the cooked beans and liquid, Stir gently and continuously over low heat for about 5 minutes; the beans should remain whole not mashed. Add the cooked rice and continue to stir for about 10 minutes. Taste and add a little salt if desired.

Nutritional info per serving: 284 cal; 10g pro, 45g carb, 8g fat(24%), 2.5g fiber, 0 chol, 7mg sodium Exchanges: 1.5 veg, 2.3 bread, .5 meat, 1.4 fat

Source: Kitchen Tropicale, Miami Herald, 9/28/95

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