Culture through Cooking
Ingredients
FOR THE BEANS
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1 bag (16-ounce) of kidney or black beans
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Salt
FOR THE RICE
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¼ cup of oil
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1 ½ cups of white long-grain rice
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3 cups water
FOR THE VEGETABLES
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½ Red pepper,cored,seeded, and diced.
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7 Garlic cloves peeled and diced.
Directions
FOR THE BEANS
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Rinse and clean bean with cold water in colander. Place rinsed beans in a large pot and cover with cold water; water should cover beans about 3 inches. Let soak for 30 minutes.
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Bring to boil over high heat. Reduce heat to medium and simmer beans for 30 minutes. Turn off heat, cover beans, and let rest 1 hour. Bring beans back up to boil over high heat. Add 2 teaspoons salt, reduce heat to medium, and simmer until beans are tender, 30 to 60 minutes.
FOR THE RICE
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Boil rice in water and oil without stirring, until most of the liquid has evaporated and you can see small bubbles bursting on the surface of the rice. Immediately reduce the heat to the lowest setting, cover, and cook (do not stir, do not remove lid) for 15 minutes. Remove and discard bell pepper.
VEGETABLES
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Saute the garlic and peppers, salt and pepper to taste.
COMBINE
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Mix Rice, sauteed vegetables, and black beans in a pan until evenly mixed.Rice should turn blackish color, due to the bean juices.
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Gallo Pinto is then ready to enjoy!
Gallo Pinto!
A Helpful Tip:
If you would like a stronger bean flavor, don't rinse and drain the bean juice! The extra juice will provide that needed flavor.