Recipe Archives->Mexican->Gallo Pinto 04

Nicaraguan Gallo Pinto 
Yield: 4 Servings

2 tb vegetable oil
2 lg onions; sliced thin
2 c cooked red beans
1/4 c bean cooking liquid or water
1 c cooked white rice

Heat the oil in a heavy pot and saute onion until lightly golden.
Add the cooked beans and liquid, Stir gently and continuously over
low heat for about 5 minutes; the beans should remain whole not
mashed.  Add the cooked rice and continue to stir for about 10
minutes. Taste and add a little salt if desired.

Notes: Place 1 c of dry red beans, 6 mashed garlic cloves and enough
water to cover in a pressure cooker and cook for 15 to 20 minutes.
Do not add salt as it will toughen beans.

Converted rice works best. It can be made in the rice cooker if
you prefer, but watch the water rice ratio and cooking time; the
rice needs to be firm, not sticky.

Printable version: gallo-pinto04.txt.