- Heat oil in a heavy pot
- Add chopped onion and chopped sweet red chile (red bell pepper can be used, but it isn't exactly the same); cook till caramelized
- Add cooked, drained black beans (some like red beans, but under NO circumstances should you use pinto beans)
- Add cooked white rice
- Stir in chopped cilantro (coyote is best, but hard to find outside Costa Rica), Salsa Lizano, and black pepper
- Heat through
Over time, my version morphed a bit :-)
- Rick determined that Lizano didn't agree with him, and I liked the texture when I added the soup from cooking the beans, so I made the exchange. Also, it is nearly impossible to get Salsa Lizano except in Costa Rica...
- I had the Caribe version, made with coconut milk, and fell in love! So I occasionally added that (honestly, it's to die for). I also sometimes like to add ginger.
- Then, I made it a full meal (sort of a stove-top casserole) by adding chopped veggies and cubed meat
- Several years later, we decided to reduce our consumption of whites, and so I replaced the white rice with brown rice
- Then we Slow-Traveled to New Mexico, KNOWN for its most excellent Green Chiles, and I added that (OMG, YUUUUM!)
- And finally, in its latest incarnation, I had leftover barley, and used that instead of rice. :-\
* translated as Speckled Rooster ('cause, you know, it looks speckled)
** There is even a Gallo Pinto festival each year in San José, shutting down the Paseo Colon (the main East-West road through the capital)