Costa Rican casado with fried eggs, black beans, and two salsas

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Costa Rican casado with fried eggs, black beans, and two salsas

Dairy-Free, Gluten-Free, Lean & Clean, Vegetarian, Family-Friendly, Soy-Free

2 Servings, 550 Calories/Serving

25–40 Minutes

Inspired by a Costa Rican classic, our casado includes rice, black beans, summer squash, and fried eggs, along with our version of the must-have Salsa Lizano.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup long-grain white rice
  • 1 organic tomato
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic jalapeño or other fresh chile (optional)
  • 1 organic summer squash
  • 1 teaspoon achiote paste
  • 1 cup cooked black beans
  • Sunbasket black bean spice blend (cumin - granulated garlic - coriander - dried Mexican oregano)
  • 2 organic eggs
  • Sunbasket Costa Rican salsa (water - mirepoix - lemon juice - champagne vinegar - dried ancho chile - molasses - kosher salt - coconut sugar)
Ingredient IQ
Essentially the A.1. sauce of Costa Rica, Salsa Lizano is a condiment found on tables throughout the small country. The savory, lightly sweet and spicy sauce was developed in 1920 by the Lizano company and is now owned by Unilever. The recipe is secret, but we did our best to create a Sunbasket version of this excellent sauce.

Nutrition per serving

Calories: 550, Protein: 18g (36% DV), Fiber: 10g (40% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 155mg (52% DV), Sodium: 460mg (19% DV), Carbohydrates: 80g (27% DV), Total Sugars: 7g, Added Sugars: 1g (2% DV).
Contains: Eggs, Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, start preparing the rest of the meal.

2

Make the tomato salsa

  • Cut away the core from the tomato; coarsely chop the tomato.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Coarsely chop the cilantro.
  • If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling.
In a medium bowl, stir together the tomato, lime juice, cilantro, and as much jalapeño as you like; season to taste with salt and pepper.

3

Prep and cook the squash

  • Cut the squash lengthwise into ¼-inch-thick slices.
  • In a large bowl, stir together the achiote paste and 1 tablespoon [2 TBL] oil; season with salt and pepper. Add the squash and toss to coat.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the squash in a single layer and cook, turning once, until lightly browned and just starting to soften, 1 to 2 minutes per side. Transfer to a plate and season to taste with salt and pepper. Wipe out the pan.

4

Prep and cook the beans

  • Rinse the black beans.
In a medium sauce pot, combine the beans, black bean spice blend, and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the liquid has thickened slightly, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
While the beans cook, prepare the eggs.

5

Fry the eggs

In the same pan used for the squash, warm 1 to 2 teaspoons butter or oil over medium heat until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

Serve

Transfer the rice, beans, eggs, squash, and tomato salsa to individual plates and drizzle with as much Costa Rican salsa as you like. Serve the lime wedges and any remaining Costa Rican salsa on the side.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice and beans.
  • Juice the lime.
  • Rinse the beans.