Nicaraguan Gallo Pinto (Spotted Rooster) + Recipe
Gallo Pinto is a ubiquitous dish served with any and all meals. While many will claim its origin, it is a staple of Nicaraguan cuisine and consists of beans and rice. Cooking the beans with the rice changes the color of the rice to a brown shade with the darker brown beans “spotted” throughout the dish. The resulting speckled appearance is reminiscent of a spotted rooster, and thus the name. You will see an example on the left side of the plate pictured below.
I had the opportunity to enjoy this dish many times during my week in Somotillo, Nicaragua. Claudia, the wife of my host, is an excellent cook who spoiled me with meals specifically prepared to keep my U.S. stomach healthy. It was just another example of the intentionality of the people leading the training institute at which I was asked to teach for a week in March.
The men and woman pictured here are the latest cohort of students progressing through the institute’s program. They come to the institute for a week of intensive training in a seminar format every other month for two years as part of pastor development for a church planting network in Northern Nicaragua, Southern Honduras, and soon into Eastern Nicaragua. This network of churches has grown from a church of 12 people in Somotillo to a network of 65-70 churches throughout the small towns of this region.
We spent the week together as I shared the principles of Life As Mission (LAM) and its impact on the local church, specifically the church’s mission, vision, strategy, and equipping roles. It was encouraging to see them work through the issues and utilize a problem-solving tool to apply what they were learning to their own contexts.
How are we partnering?
As you have already read, the first step in this partnership was to teach for a week. We have already begun discussions of how we might participate in the future and how we might expand our participation to include a train-the-trainer aspect and in additional application of the principles being taught.
How can you help?
First, this institute is funded by donations to Henderson Hills Baptist Church (HHBC) in Edmond, Oklahoma. It can’t continue without the generous donations of people who believe in the program. You may wish to consider donating to make this happen.
Second, expanding our participation will require people who give of their time, expertise, and yes, funds. We will need experts in all areas of life to help train others who are seeking to live Life As Mission. This includes businesspeople, regenerative agriculture specialists, teachers, physicians and other health professionals, IT and video experts, and even shrimpers and fish mongers. Additionally, travel expenses are covered by HHBC, but our ongoing operating expenses and funds to explore additional partnerships require separate funding.
So, consider how you might give of your time and expertise, or to support HHBC’s training institute, our operating expenses, or future partnership projects as we seek to serve together.
Gallo Pinto – Nicaraguan Rice & Beans
A delicious and versatile rice and bean dish that can be eaten for breakfast, lunch, or dinner.
INGREDIENTS
• 1 package (14-16 oz) small dried red beans, such as Central American red beans (not kidney beans). 3 cups cooked beans needed for recipe
• 2 1/2 cups red bean cooking liquid
• 1/3 cup vegetable or canola oil
• 1/2 onion finely chopped
• 3 tsp salt, divided
INSTRUCTIONS
1. Pick through beans to remove any debris and rinse well with water
2. Place beans in a large pot and add enough water to cover by 3-4 inches
3. Bring to a boil
4. Reduce heat to low or medium-low to keep at a slow boil
5. Boil gently, partially covered for about 1 1/2 hours or until beans are tender, but firm “al dente”. Check after 1 hour to ensure too much water hasn’t evaporated. Add more if needed. Add 2 teaspoons salt during last 30 minutes of cooking time. Once cooked, set pot aside at room temperature and keep beans in their cooking liquid until ready to use.
6. In a wide saucepan with about 2″ sides, heat oil over medium heat
7. Add chopped onion and saute for 2-3 minutes, until slightly softened
8. Measure out 3 cups of cooked beans, removing from bean liquid with slotted spoon. Add to oil and onion.
9. Immediately add 2 1/2 cups of bean cooking liquid, 2 cups uncooked rice, and 1 teaspoon salt
10. Bring to a quick boil and then reduce heat to low
11. Cover and cook on low for about 20 minutes or until rice is cooked
12. Adjust salt as needed
The beans can be cooked and left in their cooking liquid for hours or a couple of days before making the Gallo Pinto, which would then turn this dish into a simple 30-minute meal.
Image credit to QueRicaVida.com – with Costa Rican version of Gallo Pinto. Recipe can be found here!
Image by Nikirana Hicks at EdgeRockWealth.com at Gallopinto: Not just rice and beans by Nikirana Hicks
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