Gallo Pinto “Rice & Beans” with a Fusilli Twist
Fried Eggs, Red Chiles, Scallions
A delightful vegetarian dish had fallen off my radar. We very much enjoyed Gallo Pinto years ago when traveling in Costa Rica. It’s a humble combination of white rice and black beans livened up with bell pepper and onion, lots of rough chopped cilantro, and flavored with Salsa Lizano. As Salsa Lizano is not widely available, Worcestershire sauce makes a terrific substitute. The fermented liquid condiment is made from barley malt vinegar, spirit vinegar, molasses, sugar, salt, anchovies, tamarind, onions, and garlic. (Vegetarian versions are available without anchovies). Worcestershire adds a unique and complex flavor to ordinary rice and beans.
For a twist on the usual recipe, I substitute Brown Rice Fusilli Pasta from my friends at Explore Asian for the white rice. The dish is topped with eggs fried in olive oil, spicy red chiles and thinly sliced scallions. It makes a satisfying meal, suitable for breakfast, lunch, or even dinner.
Gallo Pinto Recipe
Gallo Pinto with Brown Rice Pasta
- 3 T. olive oil, divided
- 1/2 c. onion, diced
- 1/2 c. red bell pepper, diced
- 3 garlic cloves, minced
- 1 can black beans, rinsed
- large handful of cilantro, rough chopped
- 2 T. worcestershire sauce (can use vegetarian variety)
- salt and pepper
- 1 package brown rice fusilli, cooked
Sauté onion and red pepper in 1 T. olive oil until soft. Add garlic and cook 1 minute more. Fold in black beans to heat through. Add Worcestershire sauce and season to taste with salt and pepper.
Toss fusilli with 2 T. olive oil, season with salt and pepper. Then combine fusilli with black bean mixture and cilantro.
Fry eggs in olive oil. Place on top of warm gallo pinto. Season with salt, pepper, thin sliced scallions and red chiles. Serve extra Worcestershire sauce on the side as a condiment.