It’s rare to find a meal versatile enough to be eaten for breakfast, lunch, or dinner. This is Gallo Pinto – a simple and delicious rice and bean dish and perhaps the most traditional dish of Nicaragua. At breakfast, it is usually served with fried or over-easy eggs. For lunch and dinner, it can accompany anything from skirt steak and carne asada to chicken and fish. It’s especially delicious topped with crumbled dry cheese like cotija or a drizzle of crema. It’s also often eaten as a simple and quick meal along with a thick, handmade corn tortilla topped with mild, white cheese similar to Mexican queso fresco.
What’s up with that name? Gallo Pinto means “spotted rooster”, which is a strange, but I suppose self explanatory way to describe the dish. It’s made with red beans and white rice that are cooked together making for a speckled look. A bit of a stretch, I know. The red beans here are much smaller and darker in color than red kidney beans. The grocery stores around here carry them as “Central American red beans” or “small red beans” in the dried bean section, but they may also be found in the ethnic section of your store. Amazon has them, but you have to buy 24 bags at a time, so unless you really love beans, look in your local store.
It has taken me years of trial and error to perfect this dish because my every attempt would produce a soft, sticky rice…something that looked like Gallo Pinto risotto and while I love risotto, that wasn’t what I was after. All of the Nicaraguan recipes I tested called for cooking both the rice and beans separately first, and then sauteing them together while adding the bean cooking liquid. Even the Nicaraguan cooks I spoke with insisted on doing it that way and some suggested leaving the cooked rice in the fridge for a few hours to harden a bit, avoiding a sticky rice situation. I failed countless times and Gallo Pinto was not my friend…until I received the hint that would solve all my frustrations. I was a bit embarrassed at the simplicity of the fix. Add the rice in uncooked. Finally! I earned my rightful place at the Gallo Pinto table.
This recipe is easy and mostly hands-off with only the rinsing of beans and chopping of an onion as ingredient prep, so please don’t be put off by having to cook the beans from a dried state. The rundown – the beans are cooked in water until softened, but not mushy (is al dente appropriate for beans?). Then, they are sautéed with a bit of oil and chopped onion. The rice is added, along with the bean cooking liquid, which is what helps the rice turn a bit reddish. It is seasoned with salt and covered for about 20 minutes. Simple.
In this recipe, I cooked the whole bag of beans and then only used what I needed. I like having leftover beans to use in salads, soups, bean dip, etc. You can certainly cook only half of the beans from the package, but it’s nice to be able to make this recipe more than once in the same week. In Nicaraguan households, it is not uncommon to cook 5 lbs at a time to use for fresh Gallo Pinto every day of the week (yes, it is eaten almost daily there). The beans keep very well in the fridge in their cooking liquid and they won’t get mushy if they were not overcooked.
I grew up on Gallo Pinto and crave it often, so I make it at least once a month. I can honestly say that I have never met anyone who doesn’t like it. It is very tasty, nutritious, and simple. Give it a try!
You might also like:
Carne Chorizada – Nicaraguan Ground Beef
Gallo Pinto – Nicaraguan Rice & Beans
A delicious and versatile rice and bean dish that can be eaten for breakfast, lunch, or dinner.
- 1 package (14-16 oz) small dried red beans, such as Central American red beans (not kidney beans). 3 cups cooked beans needed for recipe
- 2 1/2 cups red bean cooking liquid
- 2 cups uncooked long grain white rice
- 1/3 cup vegetable or canola oil
- 1/2 onion finely chopped
- 3 tsp salt, divided
- Pick through beans to remove any debris and rinse well with water
- Place beans in a large pot and add enough water to cover by 3-4 inches
- Bring to a boil
-
Reduce heat to low or medium-low to keep at a slow boil
-
Boil gently, partially covered for about 1 1/2 hours or until beans are tender, but firm “al dente”. Check after 1 hour to ensure too much water hasn’t evaporated. Add more if needed. Add 2 teaspoons salt during last 30 minutes of cooking time. Once cooked, set pot aside at room temperature and keep beans in their cooking liquid until ready to use.
- In a wide saucepan with about 2″ sides, heat oil over medium heat
-
Add chopped onion and saute for 2-3 minutes, until slightly softened
- Measure out 3 cups of cooked beans, removing from bean liquid with slotted spoon. Add to oil and onion.
-
Immediately add 2 1/2 cups of bean cooking liquid, 2 cups uncooked rice, and 1 teaspoon salt
- Bring to a quick boil and then reduce heat to low
- Cover and cook on low for about 20 minutes or until rice is cooked
-
Adjust salt as needed
The beans can be cooked and left in their cooking liquid hours or a couple of days before making the Gallo Pinto, which would then turn this dish into a simple 30 minute meal.
Addictive!!
Thanks for the recipe. It was easy to make, and everyone in my house raved about it. We loved the addition of the fried egg. I’ll be cooking this again soon.
So to be clear, you can just cook the beans right out of the package? I was always thought I had to soak the beans first, can I just cook this as written?
Hi Anais. There is no need to soak the beans prior. Just make sure the beans are fresh…old beans sometimes never soften. Just rinse them and cook 🙂 I hope you like them!
It’s really hard to find fresh beans where we live in the US. My mother in law comes fromNica & always disapproves of the ones she finds! Regardless of whether we are at a farmers market or the local grocery store. In fact the last time she came sporting a huge shopping bag & hobbling to the side as she walked. Some cool souvenirs? Nope, beans for her son! 🤣. Can’t wait to try the recipe. My husband asked for it last night & I told him I don’t make it bc I wasn’t sure I could get the rice to not be mushy. I sometimes presoak his rice he makes, & the timing is everything! It’s like he instinctually knows. Soak, & fry to toast brown, but too long & it brakes apart as you scrape it around to not burn….then becomes mushy. His mom generally will make several pounds of the beans, & keeps a pot out for this weeks gallo pinto, & freezes several smaller portions for her son for later. Can’t wait to try this version & surprise him. 😁 maybe I can’t get it down pat before she visits & surprise her too!
How do u know if they are fresh… maybe I’m just picking up the older bags….🤔
Hi. Your comment brought a smile to my face…picturing your mother-in-law traveling with all those beans. That’s love! 🙂 I know it can be hard to find the right beans for Gallo Pinto, depending on where you live. Look for either “Central American Red Beans” or “Small Red Beans”. Kidney beans won’t work here. If there is a Hispanic grocery store near you, that would be a good place to look too. To check for freshness, check the date on the package and also smell it. Sometimes, an old bag will smell old. The bag should have no smell. As for the rice becoming mushy, that was always my struggle before I started putting my rice in raw. It works great and is easier! I hope you and your husband like it! Looking forward to hearing about how it goes for you! Thanks for commenting.
I grew up too eating Gallo Pinto with pork and maduro. Tortilla and luttuce salad with vinegar.
Hi Americo. I love all those Nicaraguan foods. I hope you like this Gallo Pinto recipe. I make it all the time 🙂
I used this meal for a school project ,and it was amazing I just wanted to say thank you.
Wesley, thank you for taking the time to tell me that. It makes me very happy. I’m so glad you liked the recipe 🙂
Perfect way to cook gallopinto. I’ve been looking for a way to it just like my used to make and this way is it. Beans come out perfectly cookedwand not mushy. Thanks for sharing
Hi Gustavo. So glad you liked my Gallo Pinto recipe. I love it too and make it often!
As close to what I had in NICA as I’ve found. It’s a keeper!
Glad you liked it and that you’ll be making it again 🙂
Blanca, I’ve never heard about making gallo pinto this way. I will have to give it a try. I’ve always used a day old white rice.
I learned this trick from a lady from Bluefields, Nicaragua. It works really well!
Hi Blanca I am an Australian living in Nicaragua. I’m enjoying trying your way (También, Gracias a la dama de Bluefields.) The locals here In the south seem to enjoy it almost crispy, toasting it up with a bit more oil once it is cooked. Not sure how that would fit into your recipe, if at all?
Hi and thank you for your comment! I do know many people who like their gallo pinto more on the crispy side. Using this recipe, you may be able to achieve that by adding a small amount of oil at the end and frying it (uncovered) a bit over medium high heat. Happy cooking 🙂
Dear Blana It’s not often that I will comment twice on a blog but I just have to congratulate you and thank you so much! Your way is by far the easiest and the yummiest and it’s a winner!
Hi again..so glad you’re enjoying it. I find it much easier too!
Made this for the 1st time tonight. Delicious!
My husband is on a very restricted diet and this was excellent while meeting his dietary needs..
Thank you!
This is a keeper!
Last semester, our family hosted an international college student from Nicaragua. She introduced us to gallo pinto and it has become a comfort food in our home. Even my young daughters help me to make this. We are having it tonight for dinner!
Thank for for sharing this recipe – it has helped us feel more connected to our host daughter at heart. Good food has a way of doing that. 🙂
Lisha,
It made me happy to read your comment. Thank you! I’m so glad you’re enjoying my Gallo Pinto recipe and that it brings you a sense of connection to that special student from Nicaragua 🙂
Blanca
Hey there! Came across this recipe on the hunt for Nicaraguan Rice and Beans. Any suggestions on using a pressure cooker for this ? Thanks !
Hi Ashley,
I have never made gallo pinto in a pressure cooker, so I’m not sure how it would turn out. You could definitely do the first part in a pressure cooker – the cooking of the beans until tender – and then maybe continue the recipe as stated from there 🙂
Does anybody have a good Nicaraguan güirila recipe?
Cook the rice with the beans? That is not a Nicaraguan recipe for sure. I cooked the rice in a rice maker it comes out perfect, the beans I cooked them in the instant pot for 45 minutes and theyr’e done.
Just wondering if you rinse the uncooked rice to remove some of the starch or just throw it in right out of the bag? This is my girlfriends favorite dish and I’ve been trying to master it at home. Thanks!
I have the same question as Shaun from 12/8. Did you wash the rice 1st?
It is a Nicaraguan rice and beans recipe.i lived in Bluefields graduated from Moravian school there that’s how rice and beans are prepared there. Excellent authentic recipe.thsnk you
Katie! I lived in Bluefields for 2 1/2 yrs back in 1954-1956! Was a Moravian missionary’s kid, went to Colegio Moravo for a year!
And my favorite food was rice and beans! I so want to make it right!
What are the yellow crispy chips on top in the picture?
So happy I found this recipe! My uncle taught me how to make gallo pinto when I stayed with him in Nicaragua and I’ve had a hard time finding a recipe like what he taught me which is to use the water from the beans to cook the rice. Thank you for sharing!
Wow, that’s what I was seeking for, what a stuff!
existing here at this website, thanks admiin of this web page.
my webpage – 61c5af7d884d8.site123.me
Hey, if you are looking for more resources, check out my website UQ5 as I cover topics about Affiliate Marketing. By the way, you have impressive design and layout, plus interesting content, you deserve a high five!