Saturday, May 18, 2013

Vegetarian Recipe (Gallo Pinto)

   
Although our family is not vegetarian, we do eat a pretty large amount of vegetarian dishes. Actually, at times we tend to eat more legumes than meat. Since what we eat is generally based on what we find on sale (or is generally inexpensive) we’re likely to have weeks where we’ll eat more of one thing than the other.  Also, given that beans (and other legumes) are low in cost, healthy, and delicious, we often lean on these kinds of versatile dishes.

Below is a basic recipe on how to make Gallo Pinto.  This recipe is one of our favorites because of its versatility and flavor—not to mention it’s also very inexpensive.

This recipe serves our family of 12 with leftovers. You may need to cut the recipe in half or so, depending on your family size. Also feel free to change things around to suit your family’s taste; we usually don’t measure when we cook, and often times change things around. For more information on this dish, you can look here: http://en.wikipedia.org/wiki/Gallo_pinto



What you will need:

About 7 cups cooked long grain brown rice

About 4 cups cooked beans with liquid drained (we usually use pinto, but black, red, and kidney beans are all great)

Finely chopped vegetables to taste (celery, green bell peppers, and scallions are good options, but you can pretty much use whatever you desire)

Olive oil to taste

Feel free to use some spices or chili peppers, to give it a nice kick.


To Prepare:

In a skillet heat about 1 tablespoon of olive oil over medium heat. Cook about 1 cup of already boiled beans in oil until they’re dried and toasted but not burned: make sure you stir the beans. Keep doing this with about 1 cup of beans at a time to dry beans well—we use 2 pans to speed-up this process. In a separate pan cook your vegetables with about 1 tablespoon of olive oil, until they reach desired consistency. Finally, mix the beans, vegetables, and rice together—make sure everything is well dried and toasted. Serve with a fresh salad and enjoy!

Cook’s Note: we like our gallo pinto dry, so we tend to make sure our rice and beans are dry before we mix them. You can actually bake or broil your beans and rice mixture if they’re not dry enough.  If you wish, you can leave your mixture as is without drying; however, this will be more like beans and rice, than gallo pinto.  

Linked to: http://inashoe.com/2013/05/4-moms-share-vegetarian-recipes-linky/