Gallopinto
Nicaraguan Rice and Beans
A collection of my own recipes and a few others from my friends and family. Always trying to use local, seasonal ingredients. Currently working as a chef at Tamaleria Azteca in the East Bay.
Quinn Reyes•
October 15, 2024
Rice and beans are served at every single meal in Nicaragua. It's either rice and beans, or riceandbeans, otherwise known as gallopinto ("red rooster," though friends and I used to call it "painted rooster" due to odd translations and plain old foolishness). The name alludes to the color of the mixture of white rice and small red kidney beans, which mirrors that of the king of the coop.
At lunch and dinner, white rice is served pilaf style: Rice is sautéed in vegetable oil along with finely chopped onions (some choose to use larger pieces so they can flavor the rice but be picked out at the end), then simmered in water or chicken broth, covered, and cooked until fluffy. Normally, a large piece of green bell pepper is thrown in, then removed prior to serving. Nicas love all things fried, so you may notice rice having a bit of a sheen to it.
Ingredients (9)
Ingredients (9)
Rice
Beans
Instructions
Rice
In a large heavy-bottomed saucepan, heat oil (2 Tbsp) over medium heat until shimmering. Add onion (1 medium) and cook, stirring, until softened and translucent, about 5 minutes.
Add rice (1 ½ cups) and cook, stirring, until grains are shiny and evenly coated with oil, 2 to 3 minutes.
Add stock (3 cups) and salt (1 ½ tsp), increase heat to high, and bring to a boil. Place bell pepper (½) on top of 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 for 15 minutes.
Remove and discard bell pepper. Fluff rice with chopsticks or fork, then let cool.
Beans
Spread beans (½ lb) out in a rimmed baking sheet. Pick out any debris and broken beans. Transfer beans to colander and rinse under cold running water.
Place rinsed beans in a large pot and cover with cold water; water should cover beans about 3 inches. Let soak for 30 minutes.
Bring beans to a boil over high heat. Reduce heat to maintain a simmer and cook beans for 30 minutes.
Turn off heat, cover beans, and let rest 1 hour. Bring beans back up to boil over high heat. Add salt (1 tsp) and garlic (4 cloves), reduce heat to maintain a simmer, and cook until beans are tender, 30 to 60 minutes.
Drain beans or, if desired, strain over a bowl and retain liquid for another use. You should have about 3 cups of cooked beans; measure out 2 cups of beans and reserve the rest for another use.
