FRIJOLES MOLIDOS/Fried Beans Arroz con Palmito/Rice with
hearts of Palm Fried Beans Gallo Pinto Costa Rican Rice
Gallo Pinto Costa Rican Rice and Beans ( Gallo Pinto )
Frijoles Negros de Dona Elvia
FRIJOLES MOLIDOS/Fried Beans
2 cans of drained cooked black beans 1 medium onion
1/2 cup oil 1 tablespoon Worcestershire sauce
2/2 cup chopped cilantro leaves 1 garlic finely chopped 1
tablespoon sugar Salt and hot peppers to taste
Fry all the ingredients except the beans until the onion is
crystallized. Liquefy this mixture with the beans and refry
for 15 minutes until thick.
Black beans cooked this way are usually served at parties
with tortilla chips. Also on party toasts with a little
piece of cheese on top which is melted in the oven. Great
with to accompany meats served with ripe plantains.
Arroz con Palmito/Rice with hearts of Palm
2 cans of Hearts of Palm, cut in small pieces
3/2 cup white wine
4/2 cup cream 4 Tablespoons flour 150 grms. Butter 1 cup
Creme Fraiche 2 eggs (separate whites)
5/2 cup chopped parsley
6/2 cup shredded mozzarella 2cups of cooked white rice
Fry the flour in the butter until slightly brown and remove
from heat. Add the yolks to the wine and bring to a boil .
Add the cream. Add the rest of the ingredients except the
egg whites, the parsley and the cheese which you mix
separately in another container. Put half of the rice in a
Pyrex dish. Add the cream with the hearts of Palm and cover
with the rest of the rice mixed with the creme fraiche.
Cover with the rest of the sauce mix with the egg whites,
the parsley and the cheese. Put in the over at moderate heat
until golden brown.
Fried Beans
1 can of cooked beans drained 1 medium onion
7/2 cup cilantro 1 tsp. Worcestershire Sauce
8/4 cup oil
Fry the onion and cilantro until onion is transparent. Add
rest of ingredients
For breakfast the favorite food is leftover rice and beans
from the day(s) before prepared in the following way and it
called "Gallo Pinto" (Painted Rooster):
Gallo Pinto
Fry 1 chopped onion in oil, add the beans left over from the
nite before until dry. Add then the rice and fold
thoroughly. It is served accompanied by eggs and 1/2 a cup
of creme fraiche with white bread or a maiz tortilla.
Costa Rican Rice
1 cup of rice 2 Tbsp. oil one small onion, chopped 1 potato
chopped in small squares 2 cups of water.
Fry all the ingredients until the rice is slightly brown .
Add the water and bring to a boil. When the rice is dry,
cover the pot and let it sit for 10 minutes.
Costa Rican Rice and Beans ( Gallo Pinto )
2 cups long grain rice; cooked 1 cup black beans; cooked
9/2 cup onion; diced 1 clove garlic; minced 3 tsp oil 2
tablespoons coriander (cilantro) ; chopped Salt
Heat oil in a frying pan on medium heat for a minute. Add
chopped onions and saute until they are well browned and
translucent. Turn the heat down to medium-low then add the
beans and garlic. Cook while stirring occasionally for 8-10
minutes. Add rice and cook for a 3-5 more minutes. When the
rice has been added, sprinkle salt until desired taste. Just
before serving, top with the coriander and serve!
world-recipes.infoindex.htmlOpen ↗
Gallo Pinto Makes about 12 cups
1 medium vidalia or Spanish onion, coarsely chopped
10/2 bunch fresh cilantro (coriander), diced 2-3 Tbsp. olive
(or other) oil 6 cups Frijoles Negros de Dona Elvia 6
cups cooked rice
11/2 cup salsa, HP sauce (or similar sauce) salt to taste
pepper to taste
In a large sauce pan saute onion and cilantro in olive oil
until soft (not brown) about 2 minutes. Add frijoles and
mash gently to open up beans. Add salt, pepper, salsa and
rice and mix well. Cook over low heat, stirring occasionally
for 5-10 minutes. Serve with avocado slices.
Source: Recipes from Costa Rica
(veg.on.cacostarica.htmlOpen ↗).
Salsa de Dona Elvia Makes about 4 cups.
11 (1green /2 red) large tomatoes 2 large vidalia or
Spanish onions 1 bunch fresh cilantro (coriander
leaves) 1 cup lemon juice 2 cups vinegar
Chop tomatoes coarsely and the onions very finely. Wash and
chop the cilantro very finely (including stems). Cover
vegetable mixture with lemon juice and vinegar. Let stand 30
minutes before serving.
Source: Recipes from Costa Rica
(veg.on.cacostarica.htmlOpen ↗).
Frijoles Negros de Dona Elvia Makes about 6 cups.
2 cups dried black beans 4 cloves garlic 2 tsp. dried
oregano
12/2 bunch fresh cilantro (coriander leaves) 1 tsp. salt 12
cups cold water
Sort and wash beans, discarding shriveled or cracked ones;
soak overnight in cold water. Drain beans discarding the
water, rinse under running tap water and place in a soup pot
with 12 cups water. Peel garlic cloves (do not chop) and
coarsely chop the cilantro (stems too). Add salt, garlic,
oregano and cilantro to beans and bring to boil. Reduce
heat, cover and simmer for 2 or more hours (preferably 3-4
hours). Remove garlic cloves. Drain and serve (or use in
Gallo Pinto, Sopa Negra, mashed in sandwiches etc. Save the
cooling water if making Sopa Negra).
Source: Recipes from Costa Rica
(veg.on.cacostarica.htmlOpen ↗).
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