Fried Rice and Beans (Gallo Pinto)
Ingredients
- 1 pound dry black beans
- 2 cloves garlic, mashed
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon oil, or as needed
- 2 tablespoons finely chopped onion
- 1 ½ cups cooked rice
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Instructions
- Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
- Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
- Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
- For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.
Source
Original recipe: View Original