This is our go-to beans and rice recipe. Gallo Pinto is a common dish served in Costa Rica and Nicaragua. The Worcestershire sauce and ginger give this beans and rice dish a unique smokey flavor. The Costa Ricans are known to serve Gallo Pinto aside eggs or meat. We typically enjoy it as a main dish. My kids like to garnish their Gallo Pinto with cheese and sour cream.
I picked up a bag or two of organic potatoes for $.30 per pound and decided I had to make an allergy-friendly potato soup. It turned out so good that I made it twice in one week! It is super simple and extremely frugal. You can add milk or milk substitute, but I actually like it better without it.
A few weeks ago, I saw a sweet potato and black bean burrito recipe. Being a sweet potato lover, the recipe interested me. I added the idea to the bottom of my mental “recipes to try” list.
Also on my long list of recipes to try, was mole sauce. Mole sauce has always intrigued me. Mole sauce is a brown/red sauce that originated in Mexico. There are many legends about how the sauce was first created.
The most common version of the legend takes place at the Convent of Santa Rosa in Puebla sometime early in the colonial period. Upon hearing that the archbishop was going to visit, the convent nuns went into a panic because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have, chili peppers, spices, day-old bread nuts and a little chocolate and more. They killed an old turkey they had, cooked it and put the sauce on top; and the archbishop loved it. Wikipedia