Costa Rican Rice and Beans (Gallo Pinto)

My friend Nora, who spent two years in Costa Rica while in the peace corps, introduced me to this breakfast dish. She swears it's only good with leftover black beans, and that it won't work if you make the beans fresh. The name translates to "Spotted Rooster." I have no idea why.

I have since refined the recipe with the help of actual Costa Ricans. Hazel and Selenia make the most delicious black beans I've ever eaten. Imagine my surprise at learning it's all about pre-packaged spices.

Gallo Pinto
1 tbsp. olive oil
1 small onion, chopped
1 can black beans
1 package Adobo seasoning mix with cilantro
1 Tbsp. Lizano Sauce (or to taste)
2 eggs, beaten
1 cup cooked rice

Heat olive oil in saucepan and saute onions until golden. Add beans, Adobo, and Lizano Sauce. Stir and heat through until hot and bubbly. (According to Nora, you must now refrigerate overnight.)

Heat nonstick frying pan and add eggs. Scramble eggs until almost done but still slightly wet. Add beans and rice, stir and scramble until heated through and eggs are desired doneness. (They will mix with the bean sauce and be sort of brown so it is hard to tell.)

Now here's the thing -- does the authentic dish actually have scrambled eggs in it? While it is a traditional breakfast dish, the addition of eggs may be an Americanization. Most online recipes for the dish do not include eggs. Here's one that does suggest serving over scrambled eggs.

Here is the recipe on the Costa Rican tourism web site.