A little while back, I did the 23andMe DNA test and I was shocked to see that I had no Costa Rican/Nicaraguan DNA in me. How was I so adept at making Gallo pinto in college then? All jokes aside, Gallo pinto is an easy to make, affordable national dish.
Considering I had most items needed to make the dish, the total cost for 10 servings was maybe $10. The only things I actually had to purchase were the dried black beans and the onion, everything else I had on hand.
The authentic method is to use dried beans. When using dry beans, allow ample time for the beans to soak properly.
I’m sure that they don’t use sushi rice in Costa Rica/Nicaragua but i’m sure the difference is minimal. As with the beans, the rice was prepared in the rice cooker the night before.
The beans in the morning after soaking. Curiously while writing this article I have read that soaking your black beans overnight produces less flavor!
Cooking up the rice in the pan, which the beans will be added to.
I simmered the beans for a long time, 3 hours. This made them super soft and tender.
Then we mix the rice and the beans together adding some of the dark liquid to dye the dish. 
Finally a closeup shot of the dish plated.
This dish is traditionally served with eggs. All in all, a complete breakfast that was pleasing, filling, and simple. I wouldn’t make this dish say if the President was stopping by my house but for a cheap make ahead meal it is great. I got at least 8 servings out of this recipe and by the time I had finished, I did not want to see rice and beans for a long time.
Recipe for the Gallo Pinto is here.