Eat to Live to 100: Recipes from the World's Longest Living Peoples

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Nicoyan Gallo Pinto

This beloved Costa Rican dish is a cornerstone of the Nicoyan diet, celebrated for its simplicity, flavor, and nutritional benefits. Packed with fiber, protein, and essential nutrients, this black bean and rice bowl is a deliciously balanced way to fuel your day. Gallo pinto is more than a meal; it’s a symbol of Nicoya’s vibrant culinary culture and its focus on health and longevity. 

Ingredients (for 4 servings):

• 2 cups cooked white or brown rice (preferably day-old)
• 1 1/2 cups cooked black beans (or canned, rinsed and drained)
• 1/2 cup reserved bean cooking liquid or vegetable broth
• 1 small onion, finely chopped
• 1 red bell pepper, finely diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp salt, or to taste
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic. Cook until softened and fragrant, about 5 min.
2. Stir in the black beans, bean cooking liquid (or broth), cumin, and salt. Simmer for 5 min., allowing the flavors to blend.
3. Add the cooked rice to the skillet, mixing well to combine with the beans. Cook for another 5–7 min., stirring occasionally, until heated through and slightly crispy in spots.
4. Stir in the chopped cilantro, reserving some for garnish. Adjust seasoning with additional salt if needed.
5. Divide the Gallo Pinto among bowls. Garnish with extra cilantro and serve with lime wedges on the side.