Gallopinto (Nicaraguan Rice and Beans)

Name: Gallopinto (Nicaraguan Rice and Beans)
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 8
Cuisine: Global
Ingredients: 454 grams dried small red or black beans; 7 garlic cloves, peeled; 1 green bell pepper, cored and seeded; 710 milliliters water or low-sodium chicken broth; 8 servings Salt; 59 milliliters vegetable oil, divided; 355 milliliters long-grain white rice; 237 milliliters medium yellow onion, finely chopped (about , divided

Gallopinto (Nicaraguan Rice and Beans) might be just the side dish you are searching for. This recipe serves 8. This recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 285 calories, 10g of protein, and 8g of fat per serving. From preparation to the plate, this recipe takes about 24 hours. If you have salt, onion, chicken broth, and a few other ingredients on hand, you can make it.

Instructions

Spread beans out in a rimmed baking sheet. Pick out any debris and broken beans.

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Spread

Beans

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Baking Sheet

Transfer beans to colander and rinse under cold running water.

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Beans

Water

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Colander

Place rinsed beans in a large pot and cover with cold water; water should cover beans about 3 inches.

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Beans

Water

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Pot

Let soak for 30 minutes.

Bring to boil over high heat. Reduce heat to medium and simmer beans for 30 minutes. Turn off heat, cover beans, and let rest 1 hour. Bring beans back up to boil over high heat.

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Beans

Add 2 teaspoons salt and garlic, reduce heat to medium, and simmer until beans are tender, 30 to 60 minutes.

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Garlic

Beans

Salt

If storing the beans, cool completely, transfer beans and some of the cooking liquid to quart-sized zipper-lock bags. When ready to use, thaw out in refrigerator and heat on stovetop in saucepan or microwave.

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Beans

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Microwave

Sauce Pan

Stove

Heat 2 tablespoons oil in large heavy-bottomed saucepan over medium heat until shimmering.

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Cooking Oil

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Sauce Pan

Add 2/3 of onion and cook, stirring, until softened and translucent, about 5 minutes.

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Onion

Add rice and cook, stirring, until grains are shiny and evenly coated with oil, 2 to 3 minutes.

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Grains

Rice

Cooking Oil

Add water or broth and 1 1/2 teaspoons salt, increase heat to high, and bring to a boil.

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Broth

Water

Salt

Place bell pepper on top of rice.

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Bell Pepper

Rice

Boil rice without stirring until most of the liquid has evaporated and you can see small bubbles bursting on the surface of the rice. Immediately reduce the heat to the lowest setting, cover, and cook (do not stir, do not remove lid) for 15 minutes.

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Rice

Remove and discard bell pepper. Fluff rice with chopsticks or fork, then let cool and refrigerate for 1 day.

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Bell Pepper

Rice

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Chopsticks

Heat remaining 2 tablespoons oil in large saucepan over medium-high heat until shimmering.

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Cooking Oil

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Sauce Pan

Add remaining onion and cook, stirring, until softened and translucent, about 5 minutes.

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Onion

Add rice and 2 cups beans to skillet and cook, stirring, until rice is evenly coated. Continue to cook, stirring, to allow flavors to meld and mixture to become slightly crisp, about 10 minutes. Cover and cook over low heat an additional 10 minutes. (See note above.)

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Beans

Rice

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Frying Pan