Gallo pinto – rice and black beans

Ingredients

• 600 g cooked cooled rice
• 400 g cooked black beans
• 1 finely chopped onion
• 1 red pepper, finely diced
• 2 tbsp oil
• 3 tbsp Salsa Lizano or mild Worcestershire sauce
• 1 dl bean cooking liquid or vegetable stock
• 3 tbsp chopped coriander
• 4 eggs
• salt and pepper

Method

1. 1Sauté onion and pepper in oil for 5 minutes until soft.
2. 2Add beans, stock and Lizano and cook for 3 minutes. Use vegetarian Worcestershire sauce if the dish is to be vegetarian.
3. 3Fold in rice and fry, stirring, for 5–7 minutes until hot throughout. Season and fold in coriander.
4. 4Fry eggs in a separate pan and serve with the rice mixture.