A Delicious Costa Rican (National) Dish! This version is completely plant-based, and almost feels like cheating, as we gallop Great Lent’s homestretch. Whoa! I can almost see the finish line!
Gallo (guy-oh) Pinto (peen-toe) literally means painted (spotted) rooster, as the colourful beans and red pepper look like fancy spots seen on rooster feathers.
This pinto (there are many variations) is usually served as a hearty breakfast along with fried eggs (and if one is carnivorously inclined – bacon or sausage) on the side, and can be eaten any time of day.
Ideally, both the white rice (arroz) and the beans (frijoles) should be cooked separately and be a day old, kept refrigerated overnight uncovered, OR, at least cooked much earlier in the day, being completely cooled uncovered.
Rice/Arroz: Add 1 cup white jasmine or basmati rice (pre-soaked, washed, and drained), 1 Tbsp. oil, and 1 tsp. salt, into 2 cups water. Bring to a gentle boil while covered for 10-12 minutes, or until done. Remove from heat and set aside, opening pot cover a bit to let steam dissipate. When cool, fluff the rice and transfer to a bowl and refrigerate uncovered.
Beans/Frijoles: I used 3/4 cup dried small black beans and 1/4 cup small red beans (you can use whichever amount you wish to make up 1 cup total). Wash and pick through the beans in case there are small stones. Set aside.
Into your Instant Pot:
Add your washed/rinsed dried beans along with –
1 Tbsp. coconut oil
1 tsp. chili pepper infused olive oil
2 bay leaves
2 tsp. dried chili flakes
1 Tbsp. onion powder
1 Tbsp. (optional) ground annato or substitute with 1 Tbsp. tomato paste
1 tsp. liquid smoke (I use mesquite)
1 tsp. Worcestershire sauce
1 Tbsp. Better Than Bouillion Veggie Broth
4 cups boiled water (if water is hot the instant pot begins to cook quicker)
Pressure Cook on high for 47 minutes on the Bean Setting. Check carefully after, to see if beans are uniformly soft. If they need another 5-10 minutes in the instant pot on the bean setting, allow this. Remove from heat, drain if necessary, discard the Bay Leaves, and turn beans into a large bowl and cool to room temperature and/or refrigerate.
The Colourful Pinto
Gently sauté in another separate large pot, an additional 2 Tbsp. oil, 1 whole minced cooking onion, 2 or 3 minced garlic cloves, 1 large chopped sweet red pepper, (+ 1 optional small yellow sweet pepper), 1 seeded minced green jalapeño pepper. Being careful not to burn the garlic, sauté everything until onions and the veggies become soft.
Now add your cooked rice and cooked beans into the large pot with Pinto veggies, combine and stir well. Serves 5.255 ravenous people. Salt and pepper to taste.
Serve the Gallo Pinto with a side salad and sliced avocado, drizzled with fresh lime juice.
Garnish: 1 bunch of well-washed/rinsed and minced cilantro leaves, with 2 or 3 minced green onions.
Pura Vida!