Try black beans and rice, a staple in Costa Rica

DINNER TONIGHT

June 08, 2005|By Robin Mather Jenkins | Robin Mather Jenkins,CHICAGO TRIBUNE

All around the Caribbean, black beans and rice make savory, simple suppers. This version, called gallo pinto, or "spotted rooster," in Costa Rica, is one of that country's national dishes.

The Costa Ricans would use a terrific savory condiment called Salsa Lizano instead of the steak sauce we suggest here. But the steak sauce is a worthy substitute.

Gallo Pinto

Preparation time: 15 minutes: cooking time: about 20 minutes

Makes 4 servings

1 tablespoon olive oil

3 cloves garlic, minced

1 medium onion, chopped

1 teaspoon each: ground cumin, ground coriander, ground ginger

2 cans (15 ounces each) black beans, drained

1 cup long-grain rice, cooked according to package directions

3 tablespoons steak sauce

chopped cilantro, sour cream, diced tomatoes, sliced green onions

Heat the oil in a large, heavy skillet over medium heat; add garlic and onion. Cook, stirring occasionally, until onion is golden, about 5 minutes. Add cumin, coriander and ginger. Cook, stirring, until fragrant, about 1 minute.

Add beans; cook, stirring, until heated through, about 3 minutes. Stir in the rice. Cook, stirring, until heated through, about 2 minutes. Stir in steak sauce to coat rice and beans.

Pass cilantro, sour cream, tomatoes and green onions at the table.

Per serving: 421 calories; 6 grams fat; 1 gram saturated fat; 0 milligrams cholesterol; 73 grams carbohydrate; 16 grams protein; 809 milligrams sodium; 13 grams fiber

-- Recipe and analysis courtesy of the Chicago Tribune, a Tribune Publishing newspaper

Menu

Gallo pinto

Coleslaw

Warm tortillas

Mangoes and strawberries

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