Klunker's gallo pinto

Klunker's gallo pinto

I love when I get a new request for a recipe.  It opens up new flavors that I may not have explored before.  Today I got a request for gallo pinto from one of McDougall family members Cyndi.  I was excited to try and recreate this.  I can see this becoming a regular in my home, mainly because it is something my wife would eat, and that is a plus.


1 medium onion, peeled and chopped
2 large cloves or 3 small cloves garlic, peeled and smashed
1/2 tsp. cumin
1/2 tsp. fresh ginger, minced
1/2 tsp. coriander powder
2 tablespoons vegan worcestershire sauce 
2 cups cooked rice (I used white long grain, but you can use brown)
1 15 oz. can black beans, drained and rinsed well

In a large saute pan, add the onions and garlic and saute over medium heat.  Saute for 5 minutes or until soft.  (I like to make mine a little on the brown side)
Add the spices and worcestershire sauce.  Mix well and continue to saute until all the liquid is absorbed by the onions.  
Add the beans and mix well.  Cook for another  minute.
Finally add the rice and mix well.  Keep stirring until the rice is hot. (about 5 minutes)
Take off heat and serve.  You can add a wedge of lime, some fresh chopped cilantro.  Also great is some chopped tomatoes and avocado.  


  1. Hello! I am new to your site. I had gallo pinto almost every day when I was on vacation in Costa Rica. The "ingrediento secreto" was Lizano sauce that my sister and I brought back with us in a suitcase. This sauce was amazing and found on every restaurant table similar to how you find ketchup in the U.S. I have long since run out of Lizano, but I will have to try with Vegan Worcestershire instead! Thanks for sharing!

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