In Costa Rica, this popular breakfast bean dish is called gallo pinto, which means spotted rooster, referring to the dark beans amid the pale rice. We call for cooked barley here, but you can use whatever leftover cooked grain you may have on hand.

Patsy Jamieson
Source: Diabetic Living Magazine, Summer 2020


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium skillet over medium heat. Add bell pepper, scallion whites, and cumin; cook, stirring often, until softened, 1 to 2 minutes. Add beans, cooked barley, broth, and salt. Cook until most of the liquid is absorbed, 3 to 5 minutes. Stir in scallion greens and hot sauce. Divide between 2 bowls.

  • Place 1/2 cup water and 1/2 tsp. vinegar in a microwave-safe small bowl. Carefully crack 1 egg into the water so it is completely submerged. Cover with a microwave-safe plate and microwave on High until the egg white is firm and the yolk is still somewhat runny, about 1 minute. (If necessary, continue to microwave, checking every 10 seconds.) Remove the egg with a slotted spoon, pat dry and place atop the bean mixture in 1 bowl. Repeat with the remaining 1/2 cup water, 1/2 tsp. vinegar, and egg.

  • Top each bowl with 1 Tbsp. cheese and 1/4 avocado. Sprinkle with cilantro, if desired.


To make ahead: Prepare beans and barley (Step 1) up to 3 days ahead and refrigerate. Reheat in the microwave and continue with Step 2.

Nutrition Facts

364 calories; protein 16g 32% DV; carbohydrates 32g 10% DV; exchange other carbs 2; dietary fiber 10g 40% DV; sugars 2g; fat 20g 31% DV; saturated fat 4g 20% DV; cholesterol 192mg 64% DV; potassium 634mg 18% DV; sodium 498mg 20% DV.