Welcome to the Four and Pork Everyone. Today we are making Gaiopinto, which is a breakfast recipe from Costa Rica. It's a rice and bean dish and it has some delicious bell peppers in it and then an extra secret ingredient that I'm really excited to show you so keep on watching and we're going to go through the process together. Hey everybody, welcome to the Four and Pork Kitchen. My name is Alexandria and this is the Four and Pork where we are cooking one meal from every country in the world. And today we're doing a Costa Rican breakfast dish that's called Gaiopinto. It's made with rice and beans and I actually made this on a live on YouTube a couple of months ago. But I wanted to come back and make a video where I could walk you through the steps and write out being ingredients and things like that so that you could see how to make it. Today we are going to get started with two tablespoons of olive oil in a pan that you've heated over medium-high heat. And then I have one onion that's chopped and then I've also added one half of a red pepper chopped and one half of a yellow pepper chopped. We're going to heat these over medium-high heat, saute them in the oil for about five minutes or until the onions start to turn translucent and you can tell that it's cooked a little bit. So you can see that the onions here has started to turn translucent, they're pretty cooked through so now it's time to add the beans. So traditionally Gaiopinto is a dish like I said made for breakfast in Costa Rica and it's normally made for breakfast because it's made with leftovers from the night before. So if they had white rice or beans at home for dinner the night before then you would heat it up together in this pan, eat it by itself or crack an egg over it and have it for breakfast. So I have some leftover rice that we'll be using in a second but I didn't have any leftover beans. So in that case I opened a can of 15 ounce of black beans and I actually drained them and I reserved the black bean juice. We're not going to add that in yet but that is a requirement so make sure that you drain the black beans and you put the juice off to the side and right now I'm just going to add the normal drained black beans into this pan. And I'm just going to mix them around with the onions and heat it towards the beans that are heated all the way through. So next I have some leftover rice and it was probably about one cup of uncooked rice that is now cooked so maybe two or so cups now. But this is leftover and so I am just going to dump it out into the pan as well and stir it around with the beans so that it can heat through as well. Fun fact a lot of people wonder where the name Gaiopinto comes from and it actually means speckled rooster. Nobody really knows why it's called speckled rooster but they think maybe it's because like the beans, the black beans in a bed of white rice kind of looks like the feathers of a speckled rooster but that is what the name means if you're ever wondering. Now to this I'm going to add one teaspoon of cumin, I have teaspoon of salt and then two tablespoons of lasano. So lasano is a Costa Rican salsa spice type thing that you can buy on Amazon. I will put a link in the description below to the lasano that I have bought from Amazon that you're going to add into here if you don't feel like going on a wild goose chase or waiting for lasano to arrive in the mail. You can also use Worcestershire sauce as a replacement. So you can substitute that if you'd like but if you really want to make the true Costa Rican way order lasano I promise it's worth it. I've had readers comment on my page that have ordered the lasano and they're like we're never going back so that's a good option if you have the ability to do that. And then lastly once everything is mixed together nice and warm we have the reserved black bean juice that we were talking about before. I'm going to use about half of this pour it in and then mix it together and if I feel like it needs a little bit more liquid I'll put the other half in. Anybody have a spotted rooster at home? If you want to comment and let me know if this is what its feathers look like please. I'd really like to know. Beautiful and I don't think we need to add any more liquid. It looks nice and it's not wet but it's not dry if that makes sense like that black bean juice kind of brought it all together but it's not like soupy or there's no liquid left over in the pan and that's exactly what we want. And that means that our guio pinto is done and it's as easy as sauteing some vegetables and then combining the rest of the ingredients together. My favorite way to eat this is to put a little bit of cheese on top and then put a over easy egg and then I crack the yolk and I mix it all in and oh my god it's so good. So if you want the link to make this at home you can walk through it really easily. I'll put the link to the written instructions down the description in this video so you can check it out. And then don't forget to check out all the other videos I have on my site. We have recipes from all around the world that I know you are going to love. Thank you guys so much for spending the week with me and I will see you next week. Bye.