Gallo Pinto

The story

Gallo pinto means "spotted rooster," said to describe how the beans speckle the rice. It's a breakfast staple in both Costa Rica and Nicaragua, and both countries proudly claim it.

It's a smart way to use leftover rice and beans: they're fried together with onion, sweet pepper and cilantro. Costa Ricans often add a splash of Salsa Lizano, a tangy local sauce.

What it gives you

Approximate, per serving of the recipe below.

Easy home version

Ingredients (serves 4)

• 3 cups cooked rice (day-old is best)
• 2 cups cooked black beans, with a few spoonfuls of their liquid
• 1 tbsp oil
• 1 onion and 1 sweet red pepper, finely chopped
• 2 garlic cloves, minced
• 2 tbsp Worcestershire sauce or Salsa Lizano
• A handful of chopped cilantro, salt and pepper

Steps

1. Heat the oil in a large pan and cook the onion and pepper for 5 minutes until soft. Add garlic for 1 minute.
2. Add the beans with a little of their liquid and simmer 2 to 3 minutes.
3. Stir in the rice and sauce. Fry, stirring gently, until the rice is heated through and speckled with bean color.
4. Stir in cilantro, season to taste, and serve, traditionally with eggs, avocado or plantains.

Make it your way

• Breakfast plate: serve with a fried egg and avocado.
• More vegetables: add diced carrot or zucchini with the onion.
• Red beans work too, as is common in Nicaragua.

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