Authentic costa rican black bean recipe?!
I recently went to Costa Rica and just loved the beans they served with the rice!. Does anyone have an authentic recipe!? thanks!Www@FoodAQ@Com
Answers:
Here are two recipes right off the internet, Costa Rican Authentic
Sopa Negra Recipe (Black Bean Soup Costa Rican Style)
1 lb (450 gr!.) Black beans!. Fresh are best but most likely you’ll find them dried!.
8 cups (700 ml) chicken broth or water or a mix
? teaspoon (2!.5 ml) salt
1 Tablespoon (15 ml) vegetable oil
salt and black pepper to taste
6 eggs
Finely chop
10-12 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
1 small or medium onion
2 cloves garlic
1 small green, red, or yellow sweet pepper
If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off!. Drain the beans and add water or chicken broth, salt, and half of the chopped ingredients!. bring to a boil!. Cover the pan and reduce heat to very low simmer until beans are nearly soft (~ 2? hours)!. Add the rest of the chopped ingredients, and vegetable oil, and cook an additional ? hour!. Add eggs for the final 2-4 minutes (depending on how you like your eggs cooked)!. Remove about half the beans and reserve for gallo pinto or to mash and refry (you can leave all the beans in but typically some are removed)!.
Remove the eggs, peel and place one or two in each bowl before serving with warm corn tortillas!.
Gallo Pinto (beans and rice) Recipe
1 lb (450 gr!.) Black beans!. Fresh are best but most likely you’ll find them dried!.
8-10 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
1 small or medium onion
? small red or yellow sweet pepper (optional)
3 cups (700 ml) chicken broth or water
2 cups (350 ml) white rice
? teaspoon (2!.5 ml) salt
1 Tablespoon (15 ml) vegetable oil
1-3 Tablespoon oil to fry the Gallo Pinto
If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off!. Drain the beans and add fresh water to an inch (2!.5-cm) above the top of the beans, salt, and bring to a boil!. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours)!.
Chop cilantro, onion, and sweet pepper very fine!.
Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and sauté another 2 minutes!. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes)!. This is also the recipe for Tico rice used in other favorites like tamales!.
Once the rice and beans are cooked you can refrigerate or freeze them!. Keep a significant amount of the “black water” with the beans (?-1 cup 120-240 ml)!. This is what gives the rice its color and some of its flavor!. Sauté the rice, beans reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes!. Sprinkle with a little fresh chopped cilantro just before serving!.
Once the rice and beans are cooked you can also refrigerate or freeze them!. Make up small batches of Gallo Pinto when you want it by simply sautéing them together!.
In Guanacaste they sometimes use small very hot red peppers instead of or in addition to the sweet!. Some people add a tablespoon or so of salsa Lizano or Chilera to the beans while they're cooking!. Our friend Mercedes always simmered the beans very slowly all-day and preheated the water or chicken broth for the rice!.Www@FoodAQ@Com
Sopa Negra Recipe (Black Bean Soup Costa Rican Style)
1 lb (450 gr!.) Black beans!. Fresh are best but most likely you’ll find them dried!.
8 cups (700 ml) chicken broth or water or a mix
? teaspoon (2!.5 ml) salt
1 Tablespoon (15 ml) vegetable oil
salt and black pepper to taste
6 eggs
Finely chop
10-12 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
1 small or medium onion
2 cloves garlic
1 small green, red, or yellow sweet pepper
If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off!. Drain the beans and add water or chicken broth, salt, and half of the chopped ingredients!. bring to a boil!. Cover the pan and reduce heat to very low simmer until beans are nearly soft (~ 2? hours)!. Add the rest of the chopped ingredients, and vegetable oil, and cook an additional ? hour!. Add eggs for the final 2-4 minutes (depending on how you like your eggs cooked)!. Remove about half the beans and reserve for gallo pinto or to mash and refry (you can leave all the beans in but typically some are removed)!.
Remove the eggs, peel and place one or two in each bowl before serving with warm corn tortillas!.
Gallo Pinto (beans and rice) Recipe
1 lb (450 gr!.) Black beans!. Fresh are best but most likely you’ll find them dried!.
8-10 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
1 small or medium onion
? small red or yellow sweet pepper (optional)
3 cups (700 ml) chicken broth or water
2 cups (350 ml) white rice
? teaspoon (2!.5 ml) salt
1 Tablespoon (15 ml) vegetable oil
1-3 Tablespoon oil to fry the Gallo Pinto
If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off!. Drain the beans and add fresh water to an inch (2!.5-cm) above the top of the beans, salt, and bring to a boil!. Cover the pan and reduce heat to very low simmer until beans are soft (~3 hours)!.
Chop cilantro, onion, and sweet pepper very fine!.
Add 1 Tablespoon oil to a large pan and sauté the dry rice for 2 minutes over medium high flame then add half of the chopped onion, sweet pepper and cilantro and sauté another 2 minutes!. Add water or chicken broth, bring to a boil, cover and reduce heat to simmer until rice is tender (20-35 minutes)!. This is also the recipe for Tico rice used in other favorites like tamales!.
Once the rice and beans are cooked you can refrigerate or freeze them!. Keep a significant amount of the “black water” with the beans (?-1 cup 120-240 ml)!. This is what gives the rice its color and some of its flavor!. Sauté the rice, beans reserved chopped onion, sweet pepper and cilantro together in vegetable oil for a few minutes!. Sprinkle with a little fresh chopped cilantro just before serving!.
Once the rice and beans are cooked you can also refrigerate or freeze them!. Make up small batches of Gallo Pinto when you want it by simply sautéing them together!.
In Guanacaste they sometimes use small very hot red peppers instead of or in addition to the sweet!. Some people add a tablespoon or so of salsa Lizano or Chilera to the beans while they're cooking!. Our friend Mercedes always simmered the beans very slowly all-day and preheated the water or chicken broth for the rice!.Www@FoodAQ@Com