Basically you are going to saute chopped onion, red/green pepper and some
garlic if you wish, I do and then add cooked rice, cilantro and drained black
beans. But here are some further instructions.
Cook black beans with swet pepper chopped fine, onion chopped fine, garlic
chopped fine and cilantro. When you cook the rice you can add sweet pepper
and onion and cilantro, but it is not necessary.
Now: Saute chopped (fine) onion, sweet peppers and garlic (and added
cilantro if you wish) in broth until soft, add beans without a lot of bean
broth and stir fry a few minutes. Add rice, bean broth, salt and cilantro to
beans in frying pan until all the ingredients are warm. Serve.
The ideal ratio is slightly more beans than rice or maybe 2/3 rice to 1/3
beans. You don't want a lot of bean broth. It is probably a good idea to
cook your beans and rice the day before or in the morning and then prepare
the Gallo Pinto later in the day (or next day). This is a very typical dish
in Costa Rica and it is delicious!
Barbara in FL