Costa Rican Dinner with an American Twist

Black Beans and Rice

1 can  black beans

1/2 c   white rice

1    lime - zest

1/2 lime - juice

1    stalk celery & greens

1/2T   cumin

1   T   dry cilantro

sea salt & fresh pepper

1/2 can coconut milk

Cook rice in 1-1/4c water for 15 minutes.  Add drained beans and remaining ingredients.  Transfer to a covered casserole dish and let stand an hour or so to blend the flavors.  Reheat until mixture just begins to bubble.  Serve with eggs, chicken, beef or fish and fruit or steamed vegetables.  (I didn't use the chorizo - it was the soft type - I was expecting it to be more like kielbasa.  Instead I steamed up some shrimp at the end and tossed it in a little spicy-sour spring roll sauce.). . .Lin

Chayote Chop

1  chayote squash

1  zucchini

1  carrot

1/2  onion

1 T  butter

1/2  can coconut milk

sea salt & fresh pepper

Wash all vegetables.  Peel chayote, dice all the vegetables, combine in a pan with butter and seasonings.  Stir and simmer 10 minutes.  Add coconut milk, bake in a loaf pan or baking dish another 20 minutes.  Stir and serve. . .Lin