Gallo Pinto Breakfast Plate

By July 17, 2015

Gallo Pinto ("Painted Rooster" in Spanish) is the traditional Costa Rican breakfast. We swapped cooked Spelt Berries for the rice, and used Worcestershire Sauce instead of the standard Lizano sauce (for the real thing, try a speciality grocery store, like La Plaza in Lakewood, or make your own.)

 1 cup black or pinto beans, cooked (with some cooking liquid)
 1 cup spelt berries, cooked
 1/2 red onion, diced
 1 large red bell pepper, diced
 2 garlic cloves or scapes, chopped fine
 Sunflower oil
 3 tbsp Worcestershire sauce
 1 tbsp maple syrup
 Scrambled eggs
Garnish, optional:
 Lime slices
 Handful cilantro leaves, minced
 Salsa
 Avocado
 Cherry tomatoes, sliced in half
1

Pre-cook (or defrost if frozen) your black beans and spelt berries. If you need help here, check out our Guide to Cooking Dried Beans. Finely chop all your peppers, onions and garlic.

2

In a deep skillet, heat up the oil over medium, and begin to cook the onion, about 2 minutes. Then add in the peppers and cook an additional 2 minutes. Then the garlic, and cook all together for 1 more minute.

3

Add in the Worcestershire and the maple syrup, and allow to cook together for a minute or two, and then add in the beans. Allow this all to cook while the sauce reduces for 5 minutes, and then stir in the spelt berries and cook for 1-2 minutes longer. Remove from heat, and cover to steam while you make your scrambled eggs.

4

My favorite way to make scrambled eggs is to crack three into a bowl with a little milk or water and a pinch of salt and pepper. Turn the heat up on a skillet to high, and then pour in the eggs. Immediately swirl the pan around using your wrist, shaking and swirling, and turn the heat to medium/medium low. Continue to swirl the pan every 30 seconds or so, and when the eggs are almost cooked, use a wooden spatula to "scramble": loose and quick, slice up the eggs and toss with the spatula.

5

Plate the Gallo Pinto with the scrambled eggs, some cilantro, and maybe some extra toppings like salsa, chopped tomatoes, and maybe even a sliced half avocado and a squeeze of lime juice over the beans.

Ingredients

 1 cup black or pinto beans, cooked (with some cooking liquid)
 1 cup spelt berries, cooked
 1/2 red onion, diced
 1 large red bell pepper, diced
 2 garlic cloves or scapes, chopped fine
 Sunflower oil
 3 tbsp Worcestershire sauce
 1 tbsp maple syrup
 Scrambled eggs
Garnish, optional:
 Lime slices
 Handful cilantro leaves, minced
 Salsa
 Avocado
 Cherry tomatoes, sliced in half

Directions

1

Pre-cook (or defrost if frozen) your black beans and spelt berries. If you need help here, check out our Guide to Cooking Dried Beans. Finely chop all your peppers, onions and garlic.

2

In a deep skillet, heat up the oil over medium, and begin to cook the onion, about 2 minutes. Then add in the peppers and cook an additional 2 minutes. Then the garlic, and cook all together for 1 more minute.

3

Add in the Worcestershire and the maple syrup, and allow to cook together for a minute or two, and then add in the beans. Allow this all to cook while the sauce reduces for 5 minutes, and then stir in the spelt berries and cook for 1-2 minutes longer. Remove from heat, and cover to steam while you make your scrambled eggs.

4

My favorite way to make scrambled eggs is to crack three into a bowl with a little milk or water and a pinch of salt and pepper. Turn the heat up on a skillet to high, and then pour in the eggs. Immediately swirl the pan around using your wrist, shaking and swirling, and turn the heat to medium/medium low. Continue to swirl the pan every 30 seconds or so, and when the eggs are almost cooked, use a wooden spatula to "scramble": loose and quick, slice up the eggs and toss with the spatula.

5

Plate the Gallo Pinto with the scrambled eggs, some cilantro, and maybe some extra toppings like salsa, chopped tomatoes, and maybe even a sliced half avocado and a squeeze of lime juice over the beans.

Gallo Pinto Breakfast Plate

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