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Vegan South & Central American Recipes
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El Gallo Pinto
From: alijen

(From Costa Rica- Beans and Rice) I was lucky enough to spend part of the summer in Costa Rica. This is the traditional dish that every Tico eats for breakfast, lunch, and probably dinner. I never got used to it for breakfast, but this is what I've come up with to imitate my travels there.

SERVES 4

  • 2 cups cooked white rice
  • 2 cups cooked black beans
  • 1/2 cup bean stock (or vegetable stock)
  • 1/2 onion, chopped
  • 1 bell pepper, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons fresh coriander, chopped
  • 2 tablespoons vegetable oil
  • heavy soy cream, as desired topping

Fry onion and bell pepper in the vegetable oil, about 3 minutes.

Add the garlic and sauté a bit more.

Pour in the beans and the stock, bring to a simmer.

Avoid the mixture drying up.

Add in the rice and stir thoroughly, gently.

Don't mash the beans!

Season to taste with salt and pepper.

Right before serving, stir in the coriander, and top with heavy soy cream if desired.