Jose Guevara’s Gallo Pinto (Costa Rican Rice and Beans) | Blue Zones Recipe






Gallo Pinto or “spotted rooster” in Spanish gets its name for the speckled appearance of the black beans against the white rice.


This is what Jose Guevara, a healthy 105-year old in Costa Rica eats nearly every day and many other Costa Ricans too. This is his recipe.


I made this dish with the wonderful staff at Children’s Hospital of Philadelphia for our 4th Wellness Wednesday together. Thank you Mimi and Minal once again for hosting me!


This recipe is a Blue Zones recipe, meaning it’s plant-strong and people who eat it live long, healthy lives. (It’s almost vegan but does use Worcestershire sauce that contains anchovies. If you’re vegan use soy sauce, or a squeeze of lemon or lime juice + dash of hot sauce instead)


It’s a simple and humble recipe as Jose is I’m sure. All you need to do before is have your cooked black beans and white rice ready. Then the recipe is put together in a matter of 10 minutes.


This rice bowl is topped with a super hot Chilero sauce- a mix of chiles and pickled carrots and onions. I made a simple No-Cook Pickled Veg. The result is a beautiful, colorful plant-strong meal for breakfast, lunch, or dinner.


Some of the staff had a great idea to add plantains to the dish and that would definitely be a perfect companion to this dish.


I thought an egg on some occasions could be nice too. Here is the recipe for this Costa Rican “fried rice”

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Jose Guevara’s Gallo Pinto (Rice and Beans)


TOTAL COOK TIME: 20 MINUTES | MAKES 3 SERVINGS

Ingredients: 


*1½ tablespoons vegetable oil
*1 onion, chopped
*1 clove garlic, minced
*2 tablespoons Worcestershire sauce (vegan use soy sauce or squeeze of lemon or lime juice)
*1½ cups cooked black beans (or one 8-ounce can black beans, drained)
*3 cups cooked long-grain white rice
*Salt and pepper (optional)
*½ avocado, sliced, for topping (optional)
*Chilero hot sauce (optional garnish)
*Chopped cilantro (optional garnish)
.

Directions:

1. In a large skillet, heat oil over medium heat. Add onion and sauté until it starts to soften, about 4 minutes.

2. Then, add garlic and cook for another 5-7 minutes, or until vegetables are browned. Add Worcestershire sauce and beans; turn heat to low and stir. Cook for 2-3 minutes more. 

3. Add rice and stir to combine. Cook and stir until rice and beans are evenly distributed and are heated through. 

4. Season with salt and pepper to taste. Top with sliced avocado, hot sauce, and chopped cilantro, if desired.





Gallo Pinto or “spotted rooster” in Spanish gets its name for the speckled appearance of the black beans against the white rice. 🐔 . This is what Jose Guevara, a healthy 105-year old in Costa Rica ate nearly every day and many other Costa Ricans eat it every day too. This is his recipe. . I made this dish with the wonderful staff at Children’s Hospital of Philadelphia for our 4th Wellness Wednesday together. Thank you Mimi @tmimi95 and Minal @minal_tolani once again for hosting me! . It’s a simple and humble recipe as Jose is I’m sure. All you need to do before is have your cooked black beans and white rice ready. Then the recipe is put together in a matter of 10 minutes. . This rice bowl is topped with a super hot Chilero sauce- a mix of chiles and pickled carrots and onions. The result is a beautiful, colorful plant-strong meal for breakfast, lunch, or dinner. . Some of the staff had a great idea to add plantains to the dish and that would definitely be a perfect companion to this dish. . I thought an egg on some occasions could be nice too. Here is the recipe for this Costa Rican “fried rice” . Jose Guevara’s Gallo Pinto (Rice and Beans) 🌱 . TOTAL COOK TIME: 20 MINUTES | MAKES 3 SERVINGS . *1½ tablespoons vegetable oil *1 onion, chopped *1 clove garlic, minced *2 tablespoons Worcestershire sauce (vegan use soy sauce or squeeze of lemon or lime juice) *1½ cups cooked black beans (or one 8-ounce can black beans, drained) *3 cups cooked long-grain white rice *Salt and pepper (optional) *½ avocado, sliced, for topping (optional) *Chilero hot sauce (optional garnish) *Chopped cilantro (optional garnish) . Directions: 1. In a large skillet, heat oil over medium heat. Add onion and sauté until it starts to soften, about 4 minutes. 2. Add garlic and cook for another 5-7 minutes, or until vegetables are browned. Add Worcestershire sauce and beans; turn heat to low and stir. Cook for 2-3 minutes more. 3. Add rice and stir to combine. Cook and stir until rice and beans are evenly distributed and are heated through. 4. Season with salt and pepper to taste. Top with sliced avocado, hot sauce, and chopped cilantro, if desired.
A post shared by Chef Joanna’s Kitchen (@chefjoannas) on

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Adapted recipe from:
Buettner, Dan. The Blue Zones Kitchen (p. 151). National Geographic Society. Kindle Edition.


For more Blue Zones recipes like these, check out the book below!





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