Nicaragua − Gallo Pinto
Ingredients
- 1 cup gallo pinto beans
- 1 each bay leaf
- 1 each onion, peeled
- 1 each whole clove
- 2 clove garlic, peeled
- 0 cup long-grain white rice
- 4 tbsp olive oil
- 1 each onion, finely chopped
Instructions
- 1
Freshly ground black pepper Soak the beans in a pot in cold water covered by at least three inches of water at least four hours.
- 2
Drain the beans and place in a large pot with two quarts of water.
- 3
Pin the bay leaf to the onion with the clove, and add to the beans.
- 4
Add the garlic.
- 5
Gradually bring the beans to a boil, skimming off any foam.
- 6
Reduce the heat and gently simmer the beans, uncovered, until tender, about 1 1/2 hours, adding salt, to taste, during the last ten minutes.
- 7
Drain the beans and refresh under cold water.
- 8
Discard the onion.
- 9
Bring 2 1/2 cups of water and 1 teaspoon salt to boil in a large heavy saucepan.
- 10
Add the rice and return to a boil.
- 11
Reduce the heat and gently simmer the rice until tender, about 18 minutes.
- 12
Let the rice sit, covered, five minutes, and fluff with a fork.
- 13
Heat oil in a large frying pan.
- 14
Add the onion and thoroughly brown over medium heat, about five minutes.
- 15
Add the beans and rice and cook over medium heat until the rice is lightly browned and the mixture is very aromatic, about five minutes.
- 16
Correct the seasonings before serving.