Hey Reader,

Something I appreciate about Latin American culture is that, despite the common use of Spanish as a shared language, each region has its unique way of expressing it.

And Gallo Pinto is a perfect example of this!

Gallo Pinto translates to Painted Rooster, but it’s actually a popular dish in Costa Rica typically made with beans and rice sauteed with some delicious onions, peppers, and spices.

This same dish in El Salvador, where my heritage is from, is called Casamiento which means marriage 👫.

It’s honestly one of my favorite dishes my mom makes.

Even when my friends come over to my parent’s home, the first thing they ask is “Did your mom make casamiento?!” Or I’ll call up a friend and randomly she’ll say something like “But can we talk about your mom's casamiento.” LOL

Something so simple can leave such a strong imprint in our minds and for me, these flavors scream cozy, nourishing, and deliciously filling.

The origins of this combo

It’s considered miscegenation, a word I recently learned that means a combination of ethnic groups.

Beans were used by Indigenous cultures and Rice was introduced by the Spanish. And its combination and preparation are a result of African influence. 💥

And just for fun here are the other names of this rice bean combo:

🍚 Gallo Pinto (Costa Rica), Casamiento (El Salvadror), Moros y Cristianos (Cuba), Feijoada (Brazil), Arroz con Habichuelas (Dominican Republic), Tacu Tacu (Peru), Arroz con Gandules (Puerto Rico).

Preparing Gallo Pinto

The best time to make this is when you already have left over beans or left over rice at home. I love to pair it with some eggs in the morning or as a side dish for dinner.

👩🏻‍🍳 Ingredients • 1 cup cooked white rice • 1 cup cooked black or red kidney beans* (or your favorite beans) • 2 tablespoons cooking oil • 1/2 cup finely chopped onion • 1 garlic clove, minced • 1/4 cup red bell pepper, chopped • 2 tablespoons Worcestershire sauce (this is optional I personally don’t put this) • Salt and pepper to taste *You can do it with canned beans but I do think it tastes better when they aren't

Preparation Heat the oil in a large skillet over medium heat. Add the chopped onion, garlic, and red bell pepper to the pan and sauté until the onions turn translucent and the peppers are tender. Add the cooked black beans to the skillet, including a little bit of the liquid they were cooked in. Cook for about 3-5 minutes. Stir in the cooked white rice and mix until the rice and beans are well combined. You may need to add a little more of the bean liquid Add the optional Worcestershire sauce, stirring it into the mixture until everything is well coated. Season with salt and pepper to taste and garnish with things like fresh cilantro, crunchy peppers, or cheese right before serving.

I hope you enjoy this fun recipe from our Costa Rican (and more!) neighbors.

I’m looking forward to eating more of this next summer at Activating the Wise Heart Yoga & Meditation Retreat. ​

If you have any additional questions about the retreat or what to expect, book a short call with me. I know sometimes a phone call is just faster.

Talk soon,

Brenda

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