Gallo Pinto

Billions of people all over the world have survived on beans and rice - in their many different forms - for thousands of years. Obviously, it's an incredibly cheap and healthy meal. And so delicious...I love rice and beans.

Typically, when I make beans and rice, I simmer brown rice in vegetable stock for 45-50 minutes, then simply add black beans and a jar of homemade roasted tomato salsa. It's a great, satisfying, simple supper. But it can get kind of boring and one-note. Gallo pinto takes beans and rice and kicks it up a notch with the addition of an extra layer of flavor with Worcestershire sauce.

I first heard the words "gallo pinto" in 2004 when Cassandra returned from the Peace Corps in Nicaragua and raved about it as the best breakfast ever. It's actually the national dish of Nicaragua and Costa Rica. If that's not a testament to the greatness of this dish, I don't know what is!

Gallo Pinto, adapted from Serious Eats

Serves 4

1 yellow onion, diced

1 red bell pepper, diced

2 cups brown rice, cooked in vegetable stock

1 pint black beans, with liquid (preferably home cooked)

4 Tbsp Worcestershire sauce

salt and pepper

cilantro, chopped

4 eggs

In a large skillet over medium high heat, saute your onion and red pepper in some olive oil until soft. Add rice, beans, Worcestershire sauce, salt, and pepper. Turn off heat and stir in cilantro.

Top with fried eggs.

ONE YEAR AGO: Fava, Leek, and Morel Pasta

TWO YEARS AGO: Succotash