Fried Rice and Beans (Gallo Pinto)

My dad's black bean recipe. He is from Costa Rica. I eat these 4 different ways: as "gallo pinto," plain rice and beans for a side dish, as black bean soup, or mash them to make a dip. Serve gallo pinto with a fried egg and bacon.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 30 mins
• Calories: 1918 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons finely chopped onion
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 ½ cups cooked rice
• 1 teaspoon oil, or as needed
• 1 pound dry black beans
• 2 cloves garlic, mashed

Recipe Instructions

Step 1

Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.

Step 2

Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.

Step 3

Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.

Step 4

For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.