Galla Pinto

World Cup inspired dish #2 - tonight was Costa Rica v Uruguay. 

Gallo Pinto which means "spotted cockrel" is Costa Rica's national breakfast dish and often served with scrambled egg.  But I couldn't imagine eating it that early. 

We found this recipe in an old Madhur Jaffrey's World Vegetarian cookbook. 

Ingredients
250g Black Beans
250g long-grain rice
140g onion, chopped
1 pepper, deseeded and chopped in 5mm dice
8 tbsp coriander
4 tbsp olive oil
Salt
Black pepper, freshly ground

Method
Cook the black beans as instructed. Usually soak overnight then boil for half an hour.  
Cook the rice also as instructed. Usually boil for 20-25 minutes.

Heat the oil in a large non-stick frying pan over a medium-high heat.  When hot, put in the onion and diced pepper. Fry until the onion is translucent, turning down the het when needed.

Put in the coriander and stir for a minute. Then add the beans and fry for a further 2 minutes. Chuck in the rice breaking up any lumps. Add salt and pepper to taste. Continue to stir fry until the rice and beans are heated through.

Serves 4