1. Prepare the Rice and Beans:

• If you’re starting with canned black beans, drain and rinse them under cold water. If using cooked beans, make sure they’re tender and have some of their cooking liquid left to add flavor to the dish.
• For the rice, day-old rice is ideal as it has a firmer texture and won’t become mushy. If you’re cooking fresh rice, cook it ahead of time and let it cool before using.

2. Cook the Gallo Pinto:

• Heat the olive oil in a large skillet or sauté pan over medium heat.
• Add the chopped onion and sauté for about 2-3 minutes, until the onion becomes translucent.
• Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
• Stir in the cooked black beans along with a splash of their cooking liquid (or just a little water if you’re using canned beans). Allow the beans to heat through, about 3-4 minutes.
• Add the rice to the pan and stir to combine. You want the rice and beans to be evenly mixed, with the beans slightly mashed into the rice. Stir occasionally to avoid sticking.
• Season the mixture with salt, black pepper, and ground cumin (if using). Stir in the cilantro, and pour in the salsa Lizano (or Worcestershire sauce). Mix well until the rice is fully coated in the sauce, and let everything heat through for about 5 minutes.

3. Fry the Eggs (Optional):

• While the rice and beans are cooking, heat another small pan over medium-high heat and add a bit of oil or butter.
• Crack the eggs into the pan and cook to your liking—either sunny side up, scrambled, or over-easy. Costa Ricans often serve the eggs on top of the Gallo Pinto.

4. Serve:

• Once the Gallo Pinto is hot and the flavors have melded together, transfer the mixture to serving plates.
• Serve with fried eggs on top or alongside, warm tortillas, and optionally, fried plantains for extra flavor and texture. Drizzle a little extra salsa Lizano over the top, if desired, and garnish with extra cilantro.