Naturopathic Control: Gallo Pinto

Gallo pinto, whose literal meaning in Spanish is 'spotted rooster', is popular Latin American dish. In fact, it is even a national dish and the most typical breakfast of countries like Costa Rica. It is a stir fry dish with pre-cooked white rice and kidney beans, along with other condiments like garlic, sweet red bell pepper, cilantro, onion and any local type of Worcestershire Sauce.

Prepare a master batch of plain beans with remaining bean water or 'caldo'. The beans remain alone in a refrigerator until you are ready to use small portions of it for breakfast. Use either red or black kidney beans.

As an option to soften dried beans for the sake of reducing cooking time, soak dried beans over night.
Cook until soft but not to the extent that they could disintegrate when stir fried.
Store alone in a container in the refrigerator for up to about 3 days and until you want to use portions of it for each day's stir fry.

Prepare the rice and set aside for up to about 3 days in the refrigerator.

Select rice that is graded 90% or higher.
Rinse
boil in 1.75 times more water
Add roughly 1 tbsp cooking oil per cup of rice
roughly 1 tsp salt per cup of rice
Less common option. malted vinegar

Prepare the vegetables each day fresh before making the stir fry to be eaten. Finely chop vegetables. Set the onions and garlic aside from the other condiments because you need to add them to the stir fry at different times of the cooking process.

Stir fry ingredients of the day.

Add onions and garlic to frying pan with oil for a few minutes until the flavors and aromas are released

onions, small-sized per cup of precooked beans.
garlic, 2 cloves of garlic per cup of precooked beans

Add a cup of beans
Add 1/2 cup of the caldo, ie the liquid that remained in the pan when boiling the beans. Optional as some people prefer the dish to be drier.
Add Worcestershire sauce to taste. Roughly 2 tbsp per cup of beans
As an option, add malted vinegar
Allow to simmer to allow some of the liquid to evaporate before the next step.
Add and stir in roughly 3 heaping cups of pre-cooked rice
Add other ingredients

fat, most people typically use about 1 tbsp of butter or margarine. However, I use about half of that weight in olive oil.
sweet pepper, half per cup of beans.
finely chopped cilantro OR culantro cuyote, about 4 tsp per cup of beans
pinch of powdered black pepper
oregano