Casado (Costa Rican complete plate meal)

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.

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.

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.

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.

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.

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.