Nicaraguan Gallo Pinto

Simple Latin Beans and Rice Side Dish

Gallo pinto, literally translated as painted rooster, is simply a mixture of rice and beans

Serves 4

Country: Nicaragua

3 cups rice, cooked

1 pound black beans, picked through and washed

1 small onion cut in half

2 ribs celery, cut into 2 inch pieces

2 carrots, cut into 2 inch pieces

1/2 green bell pepper, cored and seeded

3 cloves garlic, peeled

1 bay leaf

1 teaspoon  thyme,

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

Vinegarette

salt and freshly ground pepper, to taste

3 tablespoons olive oil

2 teaspoons lime juice

salt and pepper to taste

1 clove garlic, minced

1 teaspoon dried oregano

1/4 teaspoon chilli pepper flakes

Soak the beans in a large heavy pot covered by at least three inches of water overnight.

Add the rest of the ingredients. Bring to a boil over high heat. Skim off any foam.

Reduce the heat and gently simmer the beans, covered, until tender, 1 hour. Add water to keep beans covered.

Season with salt and pepper during last ten minutes of cooking. Drain the beans, remove and discard the vegetables and bay leaf.  Prepare vinaigrette with the olive oil, lime juice, oregano, garlic powder, pepper flakes and salt and pepper; beat together and mix with the drained beans and serve as a side dish over the cooked rice.