Casado (Costa Rican complete plate meal)

Ingredients

• For the rice
• 400 g long-grain white rice, rinsed
• 750 ml water
• For the black beans
• 400 g dried black beans, soaked overnight, or 2 × 400 g tins, drained
• 1 tsp salt
• For the protein (grilled fish variation)
• 4 white fish fillets, approx. 180 g each; sea bass, tilapia, or snapper
• For the ensalada
• 300 g white cabbage, thinly shredded
• 2 ripe tomatoes, thinly sliced
• 2 limes, juiced
• 1 tsp salt
• For the patacones
• 2 green plantains, peeled and cut into 3 cm rounds
• 500 ml neutral oil, for frying
• 1 tsp salt, for seasoning after frying
• To serve
• Lizano sauce, on the table

Method

1. 1
   Cook the rice. Combine the rinsed rice and water in a heavy saucepan with a tight-fitting lid. Bring to the boil, reduce to the lowest heat, cover, and cook until all water is absorbed and the grains are tender and separate — approximately 18 minutes. Remove from heat and rest, covered, for 5 minutes. The grains must be dry and distinct, not clumped.
2. 2
   Cook the black beans. If using dried beans, drain the soaked beans, cover generously with fresh water, and simmer until completely tender — 1 to 1½ hours. Season with salt in the final 15 minutes. The beans must hold their shape and skin; they are served whole, not puréed, and are distinct from gallo pinto. Tinned beans require only warming through with their liquid and a pinch of salt.
3. 3
   Prepare the ensalada. Combine the shredded cabbage and sliced tomato in a bowl. Dress with lime juice and salt only — no mayonnaise or heavy dressing. Toss briefly and set aside. The cabbage must remain crisp; dress no more than 15 minutes before serving.
4. 4
   Fry the patacones. Heat the oil in a deep pan to approximately 175 °C. Fry the plantain rounds in batches for 3 to 4 minutes until pale gold and just softened. Remove, drain briefly, then flatten each round to roughly 1 cm thickness using the base of a glass or a tostonera. Return the flattened rounds to the oil and fry a second time until golden and crisp at the edges. This second fry is where the patacón lives or dies — insufficient heat or time here yields a soft, starchy disc rather than the properly crisped exterior that defines the component. Drain on paper and salt immediately.
5. 5
   Grill the protein. Season the fish fillets and grill over high heat, turning once, until the flesh is opaque throughout and releases cleanly from the grill — approximately 3 to 4 minutes per side depending on thickness. The same principle applies if substituting chicken, beef, or pork: cook through with a lightly charred exterior.
6. 6
   Compose the plate. On each large plate, arrange the rice, black beans, grilled protein, ensalada, and patacones in separate, distinct portions — they must not touch or overlap. Each element is tasted separately; the plate is never mixed at the pass. Place Lizano sauce on the table.