Gallo Pinto - Nicaraguan Rice & Beans

Step 1

Pick through beans to remove any debris and rinse well with water

Step 2

Place beans in a large pot and add enough water to cover by 3-4 inches

Step 3

Bring to a boil

Step 4

Reduce heat to low or medium-low to keep at a slow boil

Step 5

Boil gently, partially covered for about 1 1/2 hours or until beans are tender, but firm "al dente". Check after 1 hour to ensure too much water hasn't evaporated. Add more if needed. Add 2 teaspoons salt during last 30 minutes of cooking time. Once cooked, set pot aside at room temperature and keep beans in their cooking liquid until ready to use.

Step 6

In a wide saucepan with about 2" sides, heat oil over medium heat

Step 7

Add chopped onion and saute for 2-3 minutes, until slightly softened

Step 8

Measure out 3 cups of cooked beans, removing from bean liquid with slotted spoon. Add to oil and onion.

Step 9

Immediately add 2 1/2 cups of bean cooking liquid, 2 cups uncooked rice, and 1 teaspoon salt

Step 10

Bring to a quick boil and then reduce heat to low

Step 11

Cover and cook on low for about 20 minutes or until rice is cooked

Step 12

Adjust salt as needed