Costa Rica - Gallo Pinto Recipe

Ingredients

• 2 tablespoons Del Sur Olive Oil Blend
• ½ medium onion, finely diced
• ½ bell pepper (red or green), finely diced
• 2 cloves garlic, minced
• 2 ½ cups cooked Del Sur Long Grain White Rice
• 1 can El Ebro Black Beans (undrained)
• ¼ cup chopped cilantro
• 1 packet Sogood Sazon seasoning
• Salt and fresh-ground pepper to taste 

Instructions

1. Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook until translucent, about 5 minutes.
2. Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
3. Incorporate beans: Add the black beans with their liquid and seasoning, stirring to combine. Reduce heat to low and simmer for about 5 minutes, allowing some of the liquid to reduce and flavors to meld.
4. Add rice and combine: Stir in the cooked rice until well incorporated and heated through. Most of the liquid should be absorbed.
5. Finish with cilantro: Remove from heat and stir in the chopped cilantro.
6. Season and serve: Season with salt and pepper to taste. 

El Salvador - Casamiento (Rice and Black Beans) Recipe 

This recipe is for Casamiento, a popular Salvadoran dish combining rice and beans. It's often served for breakfast with eggs and other sides, but can also be enjoyed for dinner or any meal. 

Ingredients

• 2 tablespoons Del Sur Extra Virgen Olive Oil Blend
• ¼ cup diced onion
• ¼ cup diced green or red bell pepper (optional)
• 1 teaspoon Sogood Sazon seasoning
• 1 can El Ebro Black Beans black beans 
• 2 cups Del Sur White Long Grain Rice 
• Queso fresco (fresh cheese), chopped, to taste (optional)
• Crema (sour cream), to taste (optional)
• Bread or tortillas, to taste (optional)
• Salt and pepper to taste 

Instructions

1. Heat oil in a large skillet or frying pan over medium-high heat.
2. Add onions and bell pepper (if using) and sauté for a few minutes until tender, but not browned.
3. Add the undrained beans and sauté for a few more minutes.
4. When it begins to boil, add the cooked rice and stir to combine.
5. Reduce heat to medium-low and cook, stirring occasionally, until the mixture has reached your desired consistency – either more juicy or more dried up.
6. Season with salt and pepper to taste. 

Peru - Tacu Tacu Recipe

Ingredients

• 1 ½ cans El Ebro Black Beans 
• 1 ½ cups cooked Del Sur Log Grain White Rice, ideally day-old and cold for optimal texture.
• ½ large red onion, finely diced.
• 2-3 cloves garlic, minced.
• 2-3 tablespoons Del Sur Olive Oil Blend 
• ¼ cup aji Amarillo paste or 1 tbsp hot pepper sauce (like Tabasco).
• 1 teaspoon dried oregano.
• ½ Sogood Sazon seasoning packet
• Salt and pepper to taste. 

Instructions

1. Prepare the beans: Half blend the cooked black beans to achieve a creamy texture while leaving some whole for a more satisfying mouthfeel.
2. Sauté aromatics: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion and minced garlic and cook until the onion is softened, about 7-9 minutes.
3. Season and combine: Stir in the aji Amarillo paste (or hot sauce) and seasoning, oregano and continue cooking for 2-3 minutes.
4. Incorporate beans and rice: Add both the mashed and whole beans and the cooked white rice to the onion mixture in the skillet. Mix thoroughly, ensuring the ingredients are well combined and form a thick paste. Add broth or water gradually if needed to achieve the desired consistency; it should be firm enough to shape into patties.
5. Form and fry: Divide the rice and bean mixture into four portions (or desired size). Shape each portion into a flat patty or oval cake, roughly 4-5 inches in diameter.
6. Pan-fry until crispy: Add the remaining oil to the pan over medium heat. Place the patties in the hot pan, being careful not to overcrowd it. Fry for approximately 3-5 minutes on each side until golden brown and crispy on the outside, and heated through on the inside.
7. Serve: Transfer the tacu tacu patties onto plates. 

Uruguay - Arroz con Frijoles

Ingredients

For the Black Beans

• 1 can El Ebro Black Beans (undrained)
• ½ onion, quartered
• 2 bay leaves
• 4 cloves garlic, smashed
• 1 tablespoon salt, or to taste 

For the Rice

• 2 cups Del Sur Long Grain White Rice
• 2 tomatoes, quartered
• ½ onion, roughly chopped
• 2 cloves garlic
• 1 teaspoon oregano
• ½ Sogood Sazon seasoning packet 
• 1 ½ teaspoons salt
• 1 teaspoon pepper
• 3 tablespoons Del Sur Olive Oil
• 3 ½ cups chicken broth (or vegetable broth for a vegetarian dish)
• ¼ cup cilantro, washed and chopped
• 1 carrot, peeled and diced
• ½ cup fresh or frozen peas 

Optional Garnishes

• Chopped cilantro
• Diced tomatoes
• Crema
• Avocado slices
• Queso fresco, crumbled
• Fried plantain chips 

Instructions

Preparing the Beans

1. Simmer undrained beans with onions and bay leaves for approximately until tender
2. Season with salt to taste. 

Preparing the Rice

1. Rinse the rice and drain.
2. Puree the tomatoes, onion, garlic, oregano, seasoning, salt and pepper in a blender or food processor.
3. Heat olive oil in a skillet over medium heat.
4. Sauté the rice until lightly toasted.
5. Stir in the tomato puree and cook for 2 minutes.
6. Add the broth, cilantro, and carrots, bring to a boil.
7. Cover, add peas, reduce heat, and simmer for 15 minutes, or until liquid is absorbed and rice is tender.
8. Fluff with a fork before serving.