FRIJOLES MOLIDOS/Fried Beans
Arroz con Palmito/Rice with hearts of Palm
Fried Beans
Gallo Pinto
Costa Rican Rice
Gallo Pinto
Costa Rican Rice and Beans ( Gallo Pinto )
Frijoles Negros de Dona Elvia


FRIJOLES MOLIDOS/Fried Beans

2 cans of drained cooked black beans
1 medium onion
1/2 cup oil
1 tablespoon Worcestershire sauce
1/2 cup chopped cilantro leaves
1 garlic finely chopped
1 tablespoon sugar
Salt and hot peppers to taste

Fry all the ingredients except the beans until the onion is crystallized.
Liquefy this mixture with the beans and refry for 15 minutes until thick.

Black beans cooked this way are usually served at parties with tortilla
chips. Also on party toasts with a little piece of cheese on top which is
melted in the oven. Great with to accompany meats served with ripe
plantains.


Arroz con Palmito/Rice with hearts of Palm

2 cans of Hearts of Palm, cut in small pieces
1/2 cup white wine
1/2 cup
cream
4 Tablespoons flour
150 grms. Butter
1 cup Creme Fraiche
2 eggs (separate whites)
1/2 cup chopped parsley
1/2 cup shredded mozzarella
2cups of cooked white rice

Fry the flour in the butter until slightly brown and remove from heat.
Add the yolks to the wine and bring to a boil . Add the cream. Add the
rest of the ingredients except the egg whites, the parsley and the cheese
which you mix separately in another container. Put half of the rice in a
Pyrex dish. Add the cream with the hearts of Palm and cover with the rest
of the rice mixed with the creme fraiche. Cover with the rest of the sauce
mix with the egg whites, the parsley and the cheese. Put in the over at
moderate heat until golden brown.

Fried Beans

1 can of cooked beans drained
1 medium onion
1/2 cup cilantro
1 tsp. Worcestershire Sauce
1/4 cup oil

Fry the onion and cilantro until onion is
transparent. Add rest of ingredients

For breakfast the favorite food is leftover rice and beans from the day(s)
before prepared in the following way and it called "Gallo Pinto" (Painted
Rooster):

Gallo Pinto

Fry 1 chopped onion in oil, add the beans left over from the nite before
until dry. Add then the rice and fold thoroughly. It is served accompanied
by eggs and 1/2 a cup of creme fraiche with white bread or a maiz
tortilla.


Costa Rican Rice

1 cup of rice
2 Tbsp. oil
one small onion, chopped
1 potato chopped in small squares
2 cups of water.

Fry all the ingredients until the rice is slightly brown . Add the water
and bring to a boil. When the rice is dry, cover the pot and let it sit
for 10 minutes.


Costa Rican Rice and Beans ( Gallo Pinto )

2 cups long grain rice; cooked
1 cup black beans; cooked
1/2 cup onion; diced
1 clove garlic; minced
3 tsp oil
2 tablespoons coriander (cilantro) ; chopped
Salt

Heat oil in a frying pan on medium heat for a minute. Add chopped onions
and saute until they are well browned and translucent. Turn the heat down
to medium-low then add the beans and garlic. Cook while stirring
occasionally for 8-10 minutes. Add rice and cook for a 3-5 more minutes.
When the rice has been added, sprinkle salt until desired taste. Just
before serving, top with the coriander and serve!

http://www.world-recipes.info/costa-rican/index.html



Gallo Pinto
Makes about 12 cups

1 medium vidalia or Spanish onion, coarsely chopped
1/2 bunch fresh cilantro (coriander), diced
2-3 Tbsp. olive (or other) oil
6 cups Frijoles Negros de Dona Elvia
6 cups cooked rice
1/2 cup salsa, HP sauce (or similar sauce)
salt to taste
pepper to taste

In a large sauce pan saute onion and cilantro in olive oil until soft (not
brown) about 2 minutes. Add frijoles and mash gently to open up beans. Add
salt, pepper, salsa and rice and mix well. Cook over low heat, stirring
occasionally for 5-10 minutes. Serve with avocado slices.


Source: Recipes from Costa Rica
(http://www.veg.on.ca/newsletr/janfeb97/costarica.html).


Salsa de Dona Elvia
Makes about 4 cups.

4 (2 green /2 red) large tomatoes
2 large vidalia or Spanish onions
1 bunch fresh cilantro (coriander leaves)
1 cup lemon juice
2 cups vinegar

Chop tomatoes coarsely and the onions very finely. Wash and chop the
cilantro very finely (including stems). Cover vegetable mixture with lemon
juice and vinegar. Let stand 30 minutes before serving.

Source: Recipes from Costa Rica
(http://www.veg.on.ca/newsletr/janfeb97/costarica.html).



Frijoles Negros de Dona Elvia
Makes about 6 cups.

2 cups dried black beans
4 cloves garlic
2 tsp. dried oregano
1/2 bunch fresh cilantro (coriander leaves)
1 tsp. salt
12 cups cold water

Sort and wash beans, discarding shriveled or cracked ones; soak overnight
in cold water. Drain beans discarding the water, rinse under running tap
water and place in a soup pot with 12 cups water. Peel garlic cloves (do
not chop) and coarsely chop the cilantro (stems too). Add salt, garlic,
oregano and cilantro to beans and bring to boil. Reduce heat, cover and
simmer for 2 or more hours (preferably 3-4 hours). Remove garlic cloves.
Drain and serve (or use in Gallo Pinto, Sopa Negra, mashed in sandwiches
etc. Save the cooling water if making Sopa Negra).


Source: Recipes from Costa Rica
(http://www.veg.on.ca/newsletr/janfeb97/costarica.html).


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/