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
Gluten-Free Friendly, Dairy-Free, Soy-Free, Vegetarian, Spicy, <600 Calories
2 Servings, 540 Calories/Serving
Inspired by a Costa Rican classic, our casado includes black beans, rice, summer squash, and fried eggs along with our version of the ubiquitous regional condiment, Salsa Lizano.
In your bag
- ¾ cup long-grain white rice
- 1 organic beefsteak or other tomato
- 1 organic lime
- 4 or 5 sprigs organic fresh cilantro
- 1 organic jalapeño or other fresh chile (optional)
- 1 organic summer squash or zucchini
- 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)
Calories 540, Total Fat 17g (22% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 450mg (20% DV), Total Carb. 80g (29% DV), Fiber 10g (36% DV), Total Sugars 7g (Incl. 1g Added Sugars, 2% DV), Protein 18g
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.
Wash produce before use
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 is cooking, start preparing the rest of the meal.
Make the tomato salsa
- Cut away the core from the tomato; coarsely chop the tomato.
- Juice half the lime; cut the remaining half into wedges for garnish. [Juice 1 lime; cut the remaining 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.
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.
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, then reduce to a simmer. Cook, stirring occasionally, until the beans are heated through and the liquid has thickened slightly, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper. While the beans are cooking, prepare the eggs.
Fry the eggs
In the same pan used for the squash, warm 1 to 2 teaspoons butter or oil (from your pantry) 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.
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.
- Rinse the rice.
- Measure the water for the rice and beans.
- Juice the lime.
- Stir the achiote paste with oil and season.
- Rinse the beans.