Gallo Pinto is the kind of dish that crosses borders. In Nicaragua, it's the breakfast of every household — beans and rice cooked together until they take on each other's flavor. Conchita's small red beans give you the perfect base. Make a big batch, share it, and don't be surprised when someone asks for the recipe.
Ingredients
• 2 cans (15.5 oz.) Conchita Small Red Beans, undrained
• 4 tablespoons of freshly chopped garlic
• 2 cups of finely chopped onions
• 4 tablespoons of corn oil
• 2 cups of cooked long grain rice
• Salt, to taste
How to make it
Heat the oil in a large skillet over medium heat. Add the onions and garlic. Sauté them until they are tender. Add the small red beans (including the liquid in the cans) and salt, and heat them for 5 minutes. Reduce the heat and stir in the rice. Simmer covered until the liquid is fully absorbed for about 20 minutes. Fluff the rice, and serve as a delicious side dish with your favorite meat, chicken, fish or pork. Makes 8 servings.
