Selva Negra, Nicaragua. We got up at the crack of dawn. It’s quiet and the wildlife spotting is at its best. Got to see some beautiful birds, lizards, a frightened deer and a large group of howler monkeys. Back at the hotel, large plates of Gallo Pinto and mugs of steaming coffee, beans plucked and roasted on the estate, were waiting for us. Rice and beans deliciously cooked together and served with eggs your style and warm tortillas. Simple but yet so tasty. Enjoyed on the terrace with views over the lake and forest. A toucan flies by and we still hear the calls from the howler monkeys in the distance. I just love it!

Serves 2
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1/2 tsp red chili pepper flakes
250g cooked rice
1 can of beans, with liquid (could be black, red or kidney beans)
Handful of cilantro, chopped
Salt and black pepper

Pour the oil into a large pan set over medium heat. Add the onion, garlic and the red pepper flakes. Cook for 5 minutes. Add the beans with the liquid. Stir, and let it cook for about 3 minutes. It should not get dry. If it does you can always add a bit of water. Add the rice, and stir until well coated. Add the chopped cilantro. Season with salt and pepper.
Serve with a fried egg and tortillas.