Following all the good eats over the holidays (as well as most weekends!), I found the need to add some new healthy meals to my weekly rotation. After watching a health segment on the TODAY show one day, I saw that Dan Buettner, author and founder of the "Blue Zones" came out with a new cookbook called "The Blue Zones Kitchen: 100 Recipes to Live to 100". In awe of his journey and findings from these corners of the world that hold the highest concentration of centenarians, I was inspired to buy his book immediately, and I'm so glad I did. One recipe that caught my attention was "Gallo Pinto" from the Nicoya Peninsula in Costa Rica. A flavorful combination of rice and beans, it is a staple at most meals throughout the country (including breakfast), and has quickly become a breakfast staple in our household as well. Healthy, hearty and satisfying, it is incredibly easy to make, and will certainly hold you over until your next meal. The recipe in Buettner's book (which can be found of page 151) calls for white rice, but I use brown since it has more fiber. I also add chopped bell peppers to mine for an extra antioxidant kick! That's the beauty of this dish though—it's so simple, that you can really have fun with it, and add whatever strikes your fancy! I serve my Gallo Pinto with scrambled eggs, sliced avocado, and a side of fruit for the perfect way to start your day. Check out the recipe below, and here's to eating to 100!
Gallo Pinto
1½ tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
2 tablespoons Worcestershire sauce
1½ cups cooked black beans (or one 8-ounce can black beans, drained)
3 cups cooked long-grain white rice
Salt and freshly ground black pepper (optional)
1/2 avocado, sliced, for topping (optional)
Chilero hot sauce (optional)
In a large skillet, heat oil over medium heat. Add onion and sauté until it starts to wilt, about 4 minutes. Add garlic and cook for another 5-7 minutes, or until vegetables are browned. Add Worcestershire sauce and beans; turn heat to low and stir. Cook for 2-3 minutes more. Add rice and stir to combine. Cook and stir until rice and beans are evenly distributed and are heated through. Season with salt and pepper to taste. Top with sliced avocado, hot sauce and chopped cilantro.