Nicoyan Black Beans, Rice & Squash

Ingredients

• 480 g cooked black beans (2 tins, with a little liquid)
• 500 g butternut squash, cubed
• 300 g brown rice
• 1 onion, 3 garlic cloves
• 2 tbsp rapeseed oil
• 1 tsp cumin, 1 tsp oregano
• 1 bunch coriander, 2 limes
• Salt, pepper

Instructions

1. 1Cook the rice according to the packet.
2. 2Soften onion and garlic in the oil, add cumin and oregano.
3. 3Add squash and 200 ml water, cover and cook 12 minutes.
4. 4Stir in the beans with their liquid and simmer 10 minutes, until the squash is tender.
5. 5Season, add lime juice and plenty of coriander, and serve over the rice.

Simple swaps

• Sweet potato instead of squash.
• Any wholegrain works in place of brown rice.

Why it fits your focus

Beans with rice provide a complementary plant protein combination, and the meal is high in fibre — the kind of everyday staple eaten in the Nicoya region.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.