Ingredients
1 ½ tablespoons coconut or vegetable oil
3 cloves garlic (diced)
1 chile (diced)
2 cups cooked beans (black or small red)
½ cup bean broth
2 cups cooked white rice
2 teaspoons vinegar or escabeche brine
Salt to taste
Chopped chives or scallions, sour cream or crema fresca, and cilantro (optional – for garnish)
Preparation
Heat pan to medium hot. Add oil. Add garlic, chile, beans and bean broth. When beans are bubbling hot, add rice and vinegar or escabeche brine. Add salt. (In my opinion, gallo pinto is best when it’s fairly salty.) Cook at medium heat until liquid is absorbed. Cook a minute or two longer. Garnish with sour cream, chives or scallions, and cilantro.
