Gallo Pinto is one of those rare dishes you can enjoy for breakfast, lunch, or dinner. This tasty rice and bean meal is a staple in Nicaraguan cuisine and is eaten at any time of day. For breakfast, people often pair it with fried eggs. At lunch or dinner, it goes well with skirt steak, chicken, or fish. Sometimes, it’s served with a thick corn tortilla and a bit of mild, white cheese.
The name “Gallo Pinto” means “spotted rooster,” which describes the dish’s speckled look. It’s made by cooking small red beans and white rice together for a colorful and tasty result. Many recipes suggest cooking the rice and beans separately, but this can make the dish sticky. After trying different methods, I found that adding the rice uncooked is the key. This way, the Gallo Pinto turns out fluffy, and each grain stays separate.
This guide will show you a simple, mostly hands-off way to make authentic Nicaraguan Gallo Pinto. With just a bit of prep, you’ll have a healthy and filling meal that people have enjoyed for generations.
Mastering Gallo Pinto at Home
The secret to this dish is using small dried red beans, often called “Central American red beans.” They are smaller and darker than kidney beans and give Gallo Pinto its true flavor and look. You can usually find them in the ethnic or dried bean aisle at most grocery stores. It’s best not to buy them in bulk online unless you plan to cook a lot of beans.
The Secret to Perfect Beans
This recipe begins by cooking a whole bag of dried beans. Don’t worry—this step is mostly hands-off and gives you extra beans for other meals like salads, soups, or bean dip. In many Nicaraguan homes, people cook big batches of beans so they can make fresh Gallo Pinto all week.
First, cook the beans in water until they are “al dente,” meaning tender but still firm. This step is important so they don’t get mushy later. Once they’re cooked, you can keep them in their cooking liquid in the fridge for a few days. This makes it easy to prepare Gallo Pinto quickly when you’re ready.
Bringing It All Together
When the beans are ready, it’s time to put everything together. Sauté finely chopped onion in oil, then add the cooked beans. The key step is to add the uncooked long-grain white rice right into the pan, along with the saved bean cooking liquid. This liquid gives the rice its reddish color and rich flavor.
After a quick boil, you’ll reduce the heat, cover the pan, and let it simmer for about 20 minutes. The result is a perfectly cooked, flavorful, and beautifully speckled Gallo Pinto that is sure to become a favorite in your household.
Step-by-Step Gallo Pinto Recipe
This recipe is simple, even if you haven’t cooked with dried beans before. Just follow these steps to make a tasty and authentic Nicaraguan meal.
Yields: 6-8 servings
Prep time: 5 minutes
Cook time: 2 hours (including bean cooking)
Ingredients
- 1 package (14-16 oz) small dried red beans (not kidney beans)
- 2 ½ cups red bean cooking liquid
- 2 cups uncooked long-grain white rice
- ⅓ cup vegetable or canola oil
- ½ onion, finely chopped
- 3 tsp salt, divided
Instructions
- Prepare and Cook the Beans: Pick through the beans to remove any small stones or debris, then rinse them well. Place the beans in a large pot and add enough water to cover them by 3-4 inches.
- Bring the water to a boil, then reduce the heat to a slow, gentle boil. Partially cover the pot and cook for about 1.5 hours, or until the beans are tender but still firm. Check after one hour to see if more water is needed. Add two teaspoons of salt during the last 30 minutes of cooking. Once done, set the pot aside and keep the beans in their cooking liquid.
- Sauté the Onions: In a wide saucepan with 2-inch sides, heat the oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until slightly softened.
- Combine the Ingredients: Using a slotted spoon, measure out 3 cups of cooked beans and add them to the saucepan with the onions.
- Immediately add 2 ½ cups of the reserved bean cooking liquid, 2 cups of uncooked rice, and one teaspoon of salt.
- Cook the Rice: Bring the mixture to a quick boil, then reduce the heat to low. Cover the pan and cook for about 20 minutes, or until the rice is fully cooked.
- Final Touches: Fluff the Gallo Pinto with a fork and adjust the salt to your liking. Serve it warm with your favorite accompaniments, such as crumbled cotija cheese, a drizzle of crema, or a side of fried eggs.
Your New Favorite Meal
Gallo Pinto is more than a basic rice and bean dish. It’s comforting, healthy, and very versatile, and it’s a big part of Nicaraguan culture. This recipe shows how simple ingredients can make something special. Whether you’ve eaten it before or are trying it for the first time, you’ll get a real taste of tradition. Try it out and see why so many people love it.
