We made a Tico breakfast with gallo pinto, chorizo, scrambled eggs and fried plantains.
We soaked the beans overnight, then simmered until done. We drained off the liquid, reserving. Separately, we steamed the white rice. Then we sauteed the onion, bell pepper and garlic in oil. When slightly soft, we added the beans and the rice and a bit of bean liquid and a bit of chicken stock.
I fried the plantains.
And served pinto gallo garnished with cilantro and sour cream, with the plantains, scrambled eggs, chorizo and a tortilla.
Breakfast was hearty delicious. Would definitely make it again.
No comments:
Post a Comment