The simple breakfast recipe passed down through generations
Have you ever traveled to Costa Rica and found yourself craving the flavors of that unforgettable breakfast plate? Gallo Pinto — the classic mix of black beans and rice — is more than just a dish. It’s tradition. It’s nourishment. It’s the heart of the Costa Rican breakfast menu.
🌿 A Taste of Home: Why Gallo Pinto Means More Than Just Breakfast
Growing up in a Costa Rican household had its many food perks—and Gallo Pinto was one of the best. Ever since I can remember, it was always on the table, especially on weekend mornings. While many of my friends were probably eating cereal or pancakes, I was enjoying a plate of Gallo Pinto with eggs, sweet plantains, avocado, and cheese.
This dish is deeply personal to me—not just because I grew up eating it, but because it represents something my parents always instilled in me: the value of healthy, home-cooked food. My mom would often remind me that black beans are packed with iron. “Eat more beans!” she’d say with a smile.
A Little History: Where Gallo Pinto Comes From
Gallo Pinto (which means “spotted rooster”) is eaten throughout Costa Rica, especially in the Central Valley and along the Caribbean coast. While both Nicaragua and Costa Rica claim it as their own, Costa Rican gallo pinto is typically made with black beans, while Nicaraguan versions may use red beans.
🥑 Why It’s So Good for You: The Nutrition Behind Gallo Pinto
This humble dish packs a nutritional punch — and it’s no wonder it’s been a breakfast staple for generations. At its core, Gallo Pinto is made of two superfoods: black beans and rice.
- Black Beans are rich in plant-based protein, iron, fiber, and antioxidants. They help regulate blood sugar, support heart health, and keep you full for longer — something my mom never forgot to remind me about growing up.
- Rice provides steady energy through complex carbohydrates and, when paired with beans, creates a complete protein source — especially important if you follow a plant-based diet.
- Customizable Add-ons like avocado (hello, healthy fats!), eggs (more protein), and cheese add extra nourishment and flavor.
👉 Gallo Pinto is naturally gluten-free, affordable, and incredibly filling — which makes it a favorite for both everyday eaters and mindful foodies.
How to Make Traditional Gallo Pinto (Step-by-Step)
For this recipe, we’re using pantry staples that just about every Costa Rican kitchen has on hand. This is my “fast version” — instead of slow-cooked beans, we’re using Goya canned black beans. Now, I’m not usually a canned-food kinda girl (you know what I mean), but in this case, Goya absolutely delivers.
This post isn’t sponsored — just a true tip from my kitchen to yours.
P.S. I’ll share a version with fresh beans soon for those who love doing it the long, slow, cozy way.
📝 Ingredients
- 1 tbsp olive oil
- 1 small white onion, finely chopped
- ½ red bell pepper, finely chopped
- ½ green bell pepper, finely chopped
- 1 bunch of fresh cilantro, chopped (divided)
- 1 can (15 oz) Goya black beans, undrained
- 2 tbsp Salsa Lizano
- 2 cups cooked white rice (preferably day-old, refrigerated)
- Salt and pepper to taste
Step-by-Step Instructions
- Chop your veggies. Finely dice the onion, red bell pepper, and green bell pepper. I like mine in small squares, so they boost the flavor without overpowering it.
- Heat the pan. Drizzle a bit of olive oil into a medium or large skillet and set it over medium heat.
- Sauté your base. Once the oil is hot, add the chopped onion and peppers. Sauté until they start to brown slightly.
- Add cilantro (part 1). Stir in a handful of chopped cilantro and sauté for 1 more minute to release its aroma.
- Pour in the black beans. Add the whole can, liquid and all. Let it warm up in the pan.
- Add flavor. Mix in 2 tablespoons of Salsa Lizano — a Costa Rican must!
- Bring in the rice. Add your cooked white rice. For best results, use rice that’s been refrigerated overnight. That’s how most Costa Ricans do it — and it adds the best texture.
- Mix it all together. Stir thoroughly so the rice soaks up the color and flavor. You’ll know it’s right when it takes on a warm brown hue from the beans and Lizano.
- Finish with more cilantro. Add the remaining chopped cilantro and give it one final stir.
- Serve and enjoy. It’s ready! Gallo Pinto is best served warm, paired with eggs, plantains, avocado, cheese, or even natilla.
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Costa Rican Gallo Pinto
Ingredients
- 1 tbsp Olive Oil
- 1 While onion Finely Chopped
- 1/2 Red Papper Finely Chopped
- 1/2 Green Pepper Finely Chopped
- 1/4 Bunch of fresh cilantro chopped
- 1 (15oz) Goya black beans drain 1/2 of liquid
- 2 tbsp Salsa Lizano
- 2 Cups cooked white rice preferably day-old, refrigerated
- Salt to taste
- Pepper to taste
Instructions
- Chop your veggies. Finely dice the onion, red bell pepper, and green bell pepper. I like mine in small squares, so they boost the flavor without overpowering it.
- Heat the pan. Drizzle a bit of olive oil into a medium or large skillet and set it over medium heat.
- Sauté your base. Once the oil is hot, add the chopped onion and peppers. Sauté until they start to brown slightly.
- Add cilantro (part 1). Stir in a handful of chopped cilantro and sauté for 1 more minute to release its aroma.
- Pour in the black beans. Add the whole can, liquid and all. Let it warm up in the pan.
- Add flavor. Mix in 2 tablespoons of Salsa Lizano — a Costa Rican must!
- Bring in the rice. Add your cooked white rice. For best results, use rice that’s been refrigerated overnight. That’s how most Costa Ricans do it — and it adds the best texture.
- Mix it all together. Stir thoroughly so the rice soaks up the color and flavor. You’ll know it’s right when it takes on a warm brown hue from the beans and Lizano.
- Finish with more cilantro. Add the remaining chopped cilantro and give it one final stir.
- Serve and enjoy. It’s ready! Gallo Pinto is best served warm, paired with eggs, plantains, avocado, cheese, or even natilla.
🥗 Looking for the perfect side dish?
Try my colorful and flavorful Costa Rican Ensalada Rusa (Beet Salad) — it’s the perfect refreshing pairing for Gallo Pinto, especially on warm days.
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