Gallo Pinto


2 cans (15.5 oz.) Conchita Small Red Beans, undrained
4 tablespoons of freshly chopped garlic
2 cups of finely chopped onions
4 tablespoons of corn oil
2 cups of cooked long grain rice
Salt, to taste


Heat the oil in a large skillet over medium heat. Add the onions and garlic. Sauté them until they are tender. Add the small red beans (including the liquid in the cans) and salt, and heat them for 5 minutes. Reduce the heat and stir in the rice. Simmer covered until the liquid is fully absorbed for about 20 minutes. Fluff the rice, and serve as a delicious side dish with your favorite meat, chicken, fish or pork. Makes 8 servings.