Gallo Pinto (Costa Rican Beans and Rice)

Name: Gallo Pinto (Costa Rican Beans and Rice)
Cuisine: Central & South American
Ingredients: ¾ cup, dried black beans, picked over and rinsed; ½ teaspoon, table salt for brining; 30 sprigs fresh, cilantro (1 bunch); 8 sprigs, fresh thyme; 2 , bay leaves; 3 tablespoons, lard or vegetable oil, divided; 1 large, white onion, chopped fine (1½ cups), divided; 6 , garlic cloves, minced, divided; 1¼ teaspoons, table salt, divided; 1 teaspoon, chili powder; ½ teaspoon, pepper; ½ teaspoon, ground coriander; ½ teaspoon, ground cumin; 1 , large red bell pepper, stemmed, seeded, and cut into ¼-inch pieces (about 1⅓ cups), divided; 1 , large yellow bell pepper, stemmed, seeded, and cut into ¼-inch pieces (about 1¼ cups), divided; 3 tablespoons, Salsa Lizano, plus extra for serving; 3 cups cooked, long-grain white rice, cold; , Hot sauce

Main Courses
Central & South American
Rice
Beans
Vegetarian
Vegan

By Dominique Khoury ･ Appears in Cook's Illustrated January/February 2024

In gallo pinto, leftover rice and beans transform into a lively, soul-satisfying meal.

SERVES 4 to 6

TIME 1½ hours, plus 8 hours soaking

Gallo Pinto (Costa Rican Beans and Rice)

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