Panchita’s Gallo Pinto

From the kitchen of The Blue Zones Solution.

Ingredients

  • 2 tablespoons of corn, canola or vegetables oil.
  • 1 small minced yellow or white onion, chopped (about ¾ cup)
  • 2 teaspoons minced garlic
  • 2 cups drained and rinsed canned black beans or drained and rinsed cooked black beans*
  • 1 ½ cups long-grain white rice, such as white basmati, cooked and drained without salt but according to the package directions (about 3 cups cooked rice)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons fresh packed cilantro leaves, chopped
  • Up to 2 teaspoons minced and seeded habanero chili, optional
  •  
  • *Basic Cooked Beans
  • 1 pound dried pinto, black, red kidney, great northern, cannellini, or cranberry beans
  • 1 large yellow or white onion, chopped (about 1 ½ cups)
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  •  
  • 1. Spread the beans on a large baking sheet and discard any that are discolored or broken. Set the beans in a large bowl and add enough cool water so submerged by 2 inches. Soakat room temp for at least 8 hours, but no more than 16 hours.
  • 2. Drain the beans in a colander set in the sink. Pour them into a 4-to 6-quart slow cooker; add the onion, garlic, and thyme. Stir in 5 cups of water.
  • 3. Cover and cook until the beans are tender, about 5 hours on high or 9 to 10 hours on low.
  • 4. Stir in the salt, cover, and cook for 10 more minutes. Uncover and let the beans cool, storing them with their cooking liquid in small, sealed containers in the refrigerator for up to 4 days or in the freezer for up to 4 months.

Instructions

  1. Warm the oil in a large saucepan set over medium heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 20 seconds.
  2. Pour in the beans and 1 cup of water. Raise the heat to a medium-high and bring to a full simmer, stirring gently to keep the beans intact. Gently stir in the rice, salt, and pepper until combined and hot, about 2 minutes. Stir in cilantro and habanero, if desired, before serving.
  3. TIP: Habanero chilies are incendiary devices. If you’re not used to working with them, use only the smallest amount. You can always add more when you make this again. Never touch hands to your eyes or other sensitive bits until you’ve rubbed them thoroughly with oil and washed them with hot, soapy, water.

Published by mephit on

Updated by mephit on