Nicaragua − Gallo Pinto

cup gallo pinto beans

bay leaf

small onion, peeled

whole clove

cloves garlic, peeled

salt

1/2 cups long−grain white rice

tbsp olive oil

onion, finely chopped

Freshly ground black pepper

Soak the beans in a pot in cold water covered by at least three

inches of water at least four hours. Drain the beans and place in

a large pot with two quarts of water. Pin the bay leaf to the onion

with the clove, and add to the beans. Add the garlic. Gradually bring

the beans to a boil, skimming off any foam. Reduce the heat and

gently simmer the beans, uncovered, until tender, about 1 1/2 hours,

adding salt, to taste, during the last ten minutes. Drain the beans

and refresh under cold water. Discard the onion.

Bring 2 1/2 cups of water and 1 teaspoon salt to boil in a large

heavy saucepan. Add the rice and return to a boil. Reduce the heat

and gently simmer the rice until tender, about 18 minutes. Let the

rice sit, covered, five minutes, and fluff with a fork.

Heat oil in a large frying pan. Add the onion and thoroughly brown

over medium heat, about five minutes. Add the beans and rice and

cook over medium heat until the rice is lightly browned and the

mixture is very aromatic, about five minutes.

Correct the seasonings before serving.

Nicaragua − Gallo Pinto

International recipes