Rice and beans not only form a complete protein, but they are a staple of any CRROBS course. Whether dodging Maria Fernanda for breakfast in the base kitchen, eating at a soda in rural Costa Rica, or scooping up huge helpings at the homestays in Piedras Blancas, any CRROBS participant will devour rice and beans on course.

Gallo Pinto, meaning "colored rooster", is Costa Rica's national dish and has a speckled appearance when the rice and beans are mixed together. Generally eaten for breakfast (but acceptable at any time of day), gallo pinto can be enjoyed with eggs, avocados, fried plantains, and Lizano Salsa. No Lizano? Give Taco Bell's mild Taco Sauce a shot.

• 1 lb. Black beans (fresh are best, but you can use dried)
• 8-10 sprigs fresh or frozen cilantro
• 1 small to medium onion
• 1/2 red, orange or yellow pepper
• 3 cups (700ml) chicken broth
• 2 cups (350ml) cooked white rice
• 1/2 teaspoon salt
• 1 Tablespoon vegetable oil
• Additional vegetable oil for frying

1. If you are using dried black beans, soak and cover overnight. If they are fresh, rinse them off before cooking. Drain the beans and add fresh water to about an inch above the top of the beans, add salt, and bring to a boil. Cover the pan and reduce heat to a very low simmer until the beans are soft (about 3 hours).


2. While waiting for the beans to cook, finely chop the cilantro, onion and pepper.


3. Add 1 Tablespoon oil to a large pan and sauté the dry rice for two minutes over medium heat. Then add half of the chopped cilantro, onion, and pepper and sauté for an additional two minutes. Add chicken broth, bring to a boil, cover, and reduce heat to simmer until rice is tender (about 30 minutes).


4. When the rice and beans are cooked you will be able to refrigerate or freeze them separately. Keep a significant amount of the black water with the beans (1-2 cups). This is what gives the rice its speckled color.


5. When ready to eat, sauté the rice, beans and leftover chopped cilantro, onion and pepper together in vegetable oil for a few minutes.

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