Gallo Pinto, the recipe |
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1 lb. beans 2 bay leaves 1 tbsp. oregano 2 tsp. salsa englesa (Tabasco Jalapeno sauce) 4-6 large garlic cloves, mashed in a mortar and pestle 4 cups long grain white rice 1 medium white onion, chopped fine 1 large red bell pepper, chopped fine 3 tbsp. olive oil water salt pepper Sort the beans to remove any debris that may be lurking about. (Most things you read will tell you to rinse the beans. They say this is necessary. I never do it because it causes the beans to lose some of the color. This is also the case for changing the water after the beans have been soaked. I never do it and I have lived to tell the story.) Soak the beans in 8 cups of cold water for about 8 hours or overnight in a large, cast-iron pot. Add the bay leaves, oregano, salsa englesa, garlic and black pepper to taste. Stir. Bring to a boil then lower the heat and simmer for 1/2 hour. Skim off any scum that may have formed on the top of the water. Continue simmering for another hour. Get a large saucepan very hot and add the olive oil. Saut� the onions and bell pepper in the olive oil just until the onions are transparent. Add the rice and saut� for about 10-15 seconds. Add about 7 cups of a half-and-half mixture of the liquid from the beans and water to the rice. (This amount may vary. What you want to do is cover the rice by about and inch.) Bring the water to vigorous boil, cover tightly, lower the heat and simmer for 20 minutes. Do not at any time lift the lid to check the rice. Just trust your timer. After the rice has finished, flake it lightly with a fork. Start adding the beans with out any of the liquid to the water until you have a mixture that is about half beans and half rice. Stir it together and you're done. This makes an excellent side dish for any meal (including breakfast). It also works well as a main course for those of you on a budget. You're going to end up with a lot. It refrigerates well. I don't know about freezing. If you fill a ziploc sandwich bag you will end up two side-dish servings or one main course serving. |