Rice should be prepared 1 day in advance for gallopinto.
Goya sells “Central American Beans,” which are the small, red kidney beans that are standard issue in Nicaragua. If you can’t find them, use small black beans.
This recipe makes more beans than necessary for the gallopinto, but leftovers may be reserved for other use.
Gallopinto is served either soft or crisp—cook according to preference.
Latin American Cuisine: Gallopinto (Nicaraguan Rice and Beans)
For the beans
1 (16-ounce) bag dried small red or black beans
Salt
7 garlic cloves, peeled
For the rice
1/4 cup vegetable oil, divided
1 medium yellow onion, finely chopped (about 1 cup), divided
1 1/2 cups long-grain white rice
3 cups water or low-sodium chicken broth
1/2 green bell pepper, cored and seeded
Directions
For the beans: Spread beans out in a rimmed baking sheet. Pick out any debris and broken beans. Transfer beans to colander and rinse under cold running water. Place rinsed beans in a large pot and cover with cold water; water should cover beans about 3 inches. Let soak for 30 minutes.
