Gallo pinto is a Costa Rican and Nicaraguan breakfast dish whose name means “spotted rooster”: black beans are scattered through white rice like spots. Its defining step is to cook the rice and beans separately, then fry them together; if cooked together, the rice absorbs the bean liquid and turns dark, leaving no distinct spots.
Discard the soaking water, cover the beans with fresh water, and bring them to a boil. Boil vigorously for at least 10 minutes; do not skip this full boil. Skim off the foam.
Reduce the heat and cook for 35 minutes, until a bean can be mashed easily. Drain the beans, reserving one 200 ml measure of the cooking liquid; that liquid gives gallo pinto its color.
Cook the rice in salted water until fluffy. Spread it on a large tray to cool.
Heat the oil in a wide skillet. Add the finely chopped onion and bell pepper and cook, stirring, for 5 minutes. Add the crushed garlic during the last 30 seconds.
Add the drained beans and reserved cooking liquid and stir for 2 minutes. Add the cooled rice and fold from the bottom up with a spatula as you fry for 6 minutes. The grains should stay separate. Sprinkle with chopped cilantro and serve.
Soak the black beans in cold water overnight, then discard the soaking water. Cook the rice 1 day ahead and chill it in the refrigerator; freshly cooked, hot rice will break apart in the pan and turn the gallo pinto mushy.
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