Gallo Pinto

Shopping list

• 300 g cooked white rice — day-old is best

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• 200 g cooked black beans — with about 100ml cooking liquid reserved

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• 2 tbsp vegetable oil

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• 0.5 piece onion — finely diced

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• 0.5 piece red pepper — finely diced

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• 2 clove garlic cloves — minced

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• 2 tbsp Lizano salsa or Worcestershire sauce

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• 0.5 tsp ground cumin

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• 0.5 tsp salt — or to taste

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• 0.25 tsp black pepper

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• 2 tbsp coriander — chopped, for garnish

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Step by step

1. 1

   Heat the vegetable oil in a large frying pan or wok over medium-high heat.

2. 2

   Add the diced onion and red pepper. Sauté for 4– 5 minutes until softened and beginning to caramelise at the edges.

3. 3

   Stir in the garlic and cumin, cooking for 30 seconds until fragrant.

4. 4

   Add the cooked black beans along with about 100ml of their cooking liquid. Stir well and cook for 2 minutes.

5. 5

   Add the cooked rice, breaking up any clumps with a wooden spoon. Mix thoroughly to combine with the beans and vegetables.

6. 6

   Pour in the Lizano salsa (or Worcestershire sauce) and season with salt and black pepper. Stir-fry for 4– 5 minutes, allowing the rice to crisp slightly on the bottom.

7. 7

   Taste and adjust seasoning as needed.

8. 8

   Garnish with fresh coriander and serve hot, traditionally with fried eggs, sour cream, fried plantain and warm tortillas.