Costa Rica is a Central American country known for its beaches, volcanoes and biodiversity. More than 25% of Costa Rican land is protected national parks and refuges. There are over 130 species of fish, 220 of reptiles, 1,000 butterflies (10% of the world’s butterflies), 9,000 plants, 20,000 species of spiders and 34,000 species of insects. Costa Rica has successfully managed to diminish deforestation from some of the worst rates in the world from 1973 to 1989, to almost zero by 2005. It was identified by the New Economics Foundation (NEF) as the greenest country in the world in 2009.

Costa Rica stands as the most visited nation in the Central American region, with 2.66 million foreign visitors in 2015. Since 1999, tourism earns more foreign exchange than bananas, pineapples and coffee exports combined. Elected in 2007 by Costa Ricans through an open contest in a leading newspaper, the 7 natural wonders of Costa Rica are:
1. Cocos Island
2. Arenal Volcano
3. Chirripo Mountain
4. Celeste River
5. Tortuguero Canals
6. Poás Volcano
7. Monteverde Reserve

Costa Rican fare is nutritionally well rounded, and nearly always cooked from scratch from fresh ingredients. Rice and black beans are a staple of most traditional Costa Rican meals. Recipes I came across included Olla de carne or “pot of beef” (beef stew with potatoes and vegetables), Casado (rice, black beans, plantains, salad served with tortilla and meat), Gallo pinto (spotted chicken with rice and beans), Patacones (fried plantains), Arroz con Pollo (chicken and fried rice), Sodas (savoury pastries), Ceviche (raw seafood salad) and Arepas (crepes). I made Sopa Negra (black bean soup) which was simple to make, healthy and flavoursome.

Rating: 7/10

Serves: 2 as a starter or light lunch
Prep time: 10 minutes
Cook time: 1.5 hours (if cooking the beans)

1 can of cooked black beans drained or 100g dried black beans
1 medium onion, finely chopped
1/2 cup coriander, finely chopped
1 tsp Worcestershire sauce
1/4 cup oil
350 ml water
1 hard boiled egg per portion (optional)

If using dried black beans, cook according to packet instructions
Fry the onion and coriander until onion is softened
Add the beans and the remaining ingredients to a blender and blend until smooth
Put it back in the pan and heat for 5 minutes but don’t boil
It is a hearty soup and can be served with a hard boiled egg in it