Gallo Pinto Beans And Rice Recipes

Steps:

• Heat oil in a large skillet over medium heat.
• Add onion and sauté until it just begins to soften and turns color.
• Add garlic and sauté for about 5 minutes, or until onion is golden.
• Add spices and Worcestershire, and stir into onion and garlic.
• (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
• Next, add the beans and then the rice.
• Combine the rice and beans evenly and cook until mixture is heated through.
• Add salt and pepper to taste and serve hot.
• Garnish with some chopped cilantro or green onions if you prefer.
• Vegetarians use only the vegetarian Worcestershire sauce.

Steps:

• Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
• Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
• Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
• For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

Steps:

• Combine water and beans in a large pan; bring to a boil. Add rice. Cover and cook until rice is completely soft, about 15 minutes. Season with salt and pepper.