None really knows how it started, however it is a fact that the african slaves were fed twice a day with a bowl of rice (Born in Asia but brought by Spain) and beans (American product, eaten by the natives in Mesoamerica as much as in South America). As the slaves were placed in the different areas the recipe varied… In Costa Rica itself Gallo Pinto in the caribbean is cooked with coconut milk and is called “Rice and Beans” (In English).
Similar dishes are known as Moros y Cristianos (“Moors and Christians”) in Spain and Cuba, or just Moro. A similar dish can be found in Panama and in El Salvador, where it is called casamiento. Other variations include usingpigeon peas or kidney beans usually instead of black beans in the Dominican Republic and Puerto Rico along with coconut milk. Similar dishes exist in Colombia (calentado paisa) and even Peru (tacu tacu). (Wikipedia)
In Costa Rica you see it everywhere… For breakfast, lunch and dinner. In the hotels is served mainly for breakfast… But a Costa Rican house kitchen will always have a pot of rice and a pot of beans cooked and ready to cook our beloved Gallo Pinto.
Recipe Ingredients for Gallo Pinto
1 tbsp Olive oil
1 tbsp cilantrum
1 tbsp red sweet pepper
1 medium Onion
1 tbsp garlic
3 tbsp Lizano Sauce (If you can’t find our traditional Costa Rican sauce Worcestershire sauce will do)
2 cups black beans and their gravy
3 cups cooked long grain white rice
Chop and saute in olive oil the onion, garlic, cumin and cilantrum.
When golden add beans and their gravy.
Add Lizano sauce (Or Worcestershire)
Let it boil for 3 or 4 minutes
Add rice and let it boil stirring it every now and then, until it is almost dry.
Source of Calorie Count: Calorie Count