My 2nd Mom’s Gallo Pinto


If there is one person who cooks pretty darn good, it’s my 2nd MoM… I know you may be wondering how she is my second mother and this is how the story goes…

It was a warm day in the Summer of 1988 when two women who worked in the same building met at a Lamaze class, they were both expecting babies… one baby was born on May 25th and the other June 10th! They ended up having beautiful baby girls and as life would have it, one thing led to another and they lost touch… then as fate would have it when the girls were 11 years old, they met once again and the girls were inseparable EVER Since…

My 2nd Mom has been there for me in good times and bad, to cheer me up when I am down and to believe in me every step of the way… and she is an amazing cook too boot!

This is one of her fan favorite recipes that I just had to share with each and every one of you…

Martica’s Gallo Pinto:

One Package of Cento American Red Beans (the small red ones)…

Place the beans in the Pressure Cooker for 40 Minutes… OR …
Leave Beans soaking over-night and boil them for 40 Minutes with:

1 Tbsp. Salt, 2 Cloves of Garlic & 1/2 Onion (Chopped)

Drain Water

In a Rice Cooker (Hitachi in Spanish)…

Add 3 cups of Rice (Uncle Bens White Rice) & 2 X’s the Amount of Water

1 1/2 Tbsp. of Salt

2 Tbsp. Extra Virgin Olive Oil

2 Bay Leaves

A Dash of Ground Cumin

1/2 Cup Bacon, Diced

Softened and Drained Red Beans, Onion & Garlic

The Rice Cooker will usually take 45 Minutes to Cook your Rice and BAM… Gallo Pinto!