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accompanied by a warm corn tortilla. Gallo pinto is the national dish of Nicaragua and is simply dark red beans mixed with white rice. Don't you worry, it is much more than that! Es muy rico! Dona Chilo -mi mamma- is a great cook and yesterday I had the great pleasure of learning to cook gallo pinto. It is very simple and tastes great. Below is a quick summary of the ingredients and recipe, although Dona Chilo could make it in her sleep, so I have no idea the measurements or cooking times.
First: cook a pot of white rice. Next you cook a pot of red beans which may take a few hours. Although the beans here are red, they look a lot like black beans. Somewhere in there, there needs to be salt. Not sure where.
Step two: take a frying pan and fry a half an onion in one tablespoon of regular vegetable oil. The onions are definitely necessary and add a bit of spunk.
Step three: add in five big scoops of beans and bring to a simmer. Add equal parts white rice so that the rice soaks up the juice from the beans. Add in two tables spoons of oil. The oil is key! This allows some of the rice to get a bit fried...a lil crunch goes a long way.
And that's it. Waahla! An easy side dish with lots of Nica love. Especially from the kitchen of Dona Chilo.
Official recipe here: http://www.
Buenas Suerte!
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