Gallo Pinto: Beans and Rice

We’ve just returned from a tropical place far removed from the time zone in which we live. One of the dietary staples in that beautiful country is Gallo Pinto (Rice and Beans) which the locals often eat for breakfast, lunch, and dinner. This highly nutritious dish is an excellent low-fat source of energy, carbs, protein, and fiber. It’s ironic that with the plentiful inclusion of fruits and vegetables, the simple diets of emerging nations are often superior to the diets of the so-called “wealthier” nations.

Today’s post: Two deliciously simple and inexpensive versions of Gallo Pinto - one meatless, the other, with bacon. It’s important to give thanks for however much or little you have. “Wealth” means more than a bank account. People with empty pockets often have hearts that are full. 

Vegetarian Gallo Pinto:

1-½ c. (375 mL) combined brown rice, medium grain red rice, pearl barley, quinoa, and wild rice

3 c. (750 mL) cold water or vegetable stock

19 fl. oz. (540 mL) can black beans

¼ c. (60 mL) bacon, cooked, drained of fat, blotted dry, diced

1 tbsp. (15 mL) Cajun spice (or use my Creole or Cajun Seasoning Mix)

1 tsp. (5 mL) chili flakes (see Note)

2 tbsp. (25 mL) mayonnaise (see Note)

Wash grains with cold water in sieve until water runs clear. Combine in pot or rice cooker with 3 c. water or stock, cooking 45 - 50 min. until tender but still slightly chewy. If you don’t know how to cook brown rice, barley, or quinoa, go to How to Cook Long-Grain Brown Rice . Simmer beans on medium heat shortly before rice finishes cooking. When rice is ready, stir in drained beans, artificial bacon bits (optional), spices, and mayonnaise. Serves 4 as a main dish, or 6 as a side dish.

Note: Or substitute Chipotle mayonnaise for the chili flakes and regular mayonnaise this recipe calls for. 

Gallo Pinto with Bacon:

1-½ c. (375 mL) long grain white rice (I use basmati rice. I don’t recommend using “instant” rice for anything)

3 c. (750 mL) cold water or chicken stock

½ lb. (0.2 kg) bacon

1 medium onion, chopped

One 26 oz. (798 mL) can red kidney beans, undrained

2 tbsp. (25 mL) soy sauce

1 tbsp. (15 mL) brown sugar

2 tbsp. (25 mL) flour

Coarse grinding of black pepper, to taste

Wash rice with cold water in sieve until water runs clear. Combine in pot or rice cooker with water or stock, cooking about 20 min. If you don’t know how to cook white rice, visit How to Cook White Rice .

While rice is cooking, dice and fry bacon on medium heat until lightly golden. Drain off all but 1 tbsp. of bacon fat. Reduce heat to medium-low. Add onion, continuing to fry until onion becomes translucent and bacon starts to crisp. Stir in undrained kidney beans,  soy sauce, brown sugar, and flour. Continue cooking 1 or 2 min. longer, pouring over cooked rice. Serves 4 as a main dish, or 6 as a side dish.