Gallo Pinto (Costa Rican Beans and Rice) | America's Test Kitchen

Name: Gallo Pinto (Costa Rican Beans and Rice) | America's Test Kitchen
Total time: 570 min
Ingredients: ¾ cup dried black beans, picked over and rinsed; ½ teaspoon table salt for brining; 30 sprigs fresh cilantro (1 bunch); 8 sprigs fresh thyme; 2 bay leaves; 3 tablespoons lard or vegetable oil, divided; 1 large white onion, chopped fine (1½ cups), divided; 6 garlic cloves, minced, divided; 1¼ teaspoons table salt, divided; 1 teaspoon chili powder; ½ teaspoon pepper; ½ teaspoon ground coriander; ½ teaspoon ground cumin; 1 large red bell pepper, stemmed, seeded, and cut into ¼-inch pieces (about 1⅓ cups), divided; 1 large yellow bell pepper, stemmed, seeded, and cut into ¼-inch pieces (about 1¼ cups), divided; 3 tablespoons Salsa Lizano, plus extra for serving; 3 cups cooked long-grain white rice, cold; Hot sauce

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In gallo pinto, leftover rice and beans transform into a lively, soul-satisfying meal.

Keywords

Main Courses
Central & South American
Beans
Rice
Vegan
Vegetarian

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Ingredients

¾ cup dried black beans, picked over and rinsed
½ teaspoon table salt for brining
30 sprigs fresh cilantro (1 bunch)
8 sprigs fresh thyme
2 bay leaves
3 tablespoons lard or vegetable oil, divided
1 large white onion, chopped fine (1½ cups), divided
6 garlic cloves, minced, divided
1¼ teaspoons table salt, divided
1 teaspoon chili powder
½ teaspoon pepper
½ teaspoon ground coriander
½ teaspoon ground cumin
1 large red bell pepper, stemmed, seeded, and cut into ¼-inch pieces (about 1⅓ cups), divided
1 large yellow bell pepper, stemmed, seeded, and cut into ¼-inch pieces (about 1¼ cups), divided
3 tablespoons Salsa Lizano, plus extra for serving
3 cups cooked long-grain white rice, cold
Hot sauce