Start by preparing the beans. If using dried beans, soak them overnight, then drain and rinse. In a large pot, add the beans and cover them with water. Bring the water to a boil, then reduce the heat to a simmer. Cook the beans until tender but not mushy, usually for about 1 to 1.5 hours. Drain the beans and set them aside.

In a separate pot, heat the vegetable oil over medium heat. Add the chopped onion, diced bell pepper, and minced garlic. Sauté the vegetables until they become soft and translucent.

Add the cooked rice to the pot and mix it with the sautéed vegetables. Stir in the cooked beans and gently combine all the ingredients.

Sprinkle cumin over the mixture to add a warm and earthy aroma. Season with salt and pepper according to your taste preferences. Stir the seasoning into the Gallo Pinto, ensuring it is evenly distributed.

Once everything is well combined, cook the Gallo Pinto for an additional 5 minutes, allowing the flavors to meld together.

Spoon the Gallo Pinto onto individual serving plates or into a large serving dish. Garnish with freshly chopped cilantro for a fresh and herbal note. For added richness, top with crumbled queso fresco or grated cheese. Sliced avocado or fried plantains make excellent accompaniments.

Serve the Nicaraguan Gallo Pinto hot and enjoy the delightful flavors and cultural significance of this traditional dish.