Recipe Archives->Mexican->Gallo Pinto 03

GALLO PINTO (Nicaragua)
(6 servings) 

1 cup gallo pinto beans or small red kidney beans 
1 bay leaf 
1 small onion, peeled 
2 large cloves garlic 
Salt 
1 1/2 cups white rice 

4 tablespoons oil 
1 large onion, thinly sliced 
Salt and freshly ground black pepper, to taste 

Soak the beans overnight in water. The next day, drain the beans
and place in a large pot with 2 quarts water. Pin the bay leaf to
the onion and add it with the garlic to the beans. Gradually bring
to a boil, reduce the heat, and gently simmer for 40 to 50 minutes,
or until the beans are tender but not soft, adding the salt the
last 10 minutes. Refresh the beans under cold water and drain.

Bring 3 cups of water and 1 teaspoon salt to a boil in a saucepan.
Add the rice, cover the pan, and gently simmer for 20 minutes or
until the grains are tender. Uncover the pan and let cool. The
recipie can be prepared up to 24 hours ahead to this stage.

Heat the oil in a large saute pan. Add the onions and fry over
medium heat for 3 to 4 minutes, or until golden brown.  Remove the
onions with a slotted spoon. (You can use the onion in soups, stews
or stock.) Add the beans and rice and cook over medium heat for 6
to 8 minutes, or until the rice is lightly browned and the mixture
is aromatic. Correct the seasoning and serve.

Printable version: gallo-pinto03.txt.