We’re all running a bit behind this week and things have gotten a little hectic. Thankfully it’s almost the weekend, and fortunately we’ve had some fabulous beans to use throughout the week in various dishes.
We first whipped up this recipe for the popular Nicaraguan Gallo Pinto last Sunday with our Nicaraguan steak and Mormom Johnnycake, and the leftovers have graced our table ever since. Gallo pinto is a traditional Nicaraguan dish of rice and beans cooked together.
For this particular version, Mr. N selected black beans – his favorite. We soaked our beans according to the package directions and then simmered them for an hour and a half in a sauce pan with about 8 to 10 cloves of garlic and water.
Next we sautéed the onions in a large skillet for about three to five minutes. We then mixed in the cooked black beans and cilantro, cooking them together for another five minutes. Finally we stirred in about 3 cups of cooked rice, seasoned it with salt and pepper and heated it over a low flame for another 5 minutes. To serve we topped it with some julienned slices of fresh mango.
The gallo pinto met pretty solid reviews. Both Mike and I gave the beans and rice 3 spoons and Mr. N gave it 4 spoons. Miss A was, unfortunately, turned off by the rice. She did however pick out all the mango and ate a few black beans making it a 2 spoon dish for her.
The beans and rice made for a filling and flavorful side dish with our Nicaraguan steak (recipe coming soon). It has also been a fantastic lunch tossed into a pita with spicy hummus, and Mike even enjoyed his in a burrito with some of the leftover steak. Mr. N has also gotten into the leftover action requesting multiple helpings of the beans with his dinners – in fact, he has yet to notice there are onions mixed in! Needless to say we’ll be making this again…and again.
Print this recipe: Gallo Pinto