Costa Rica Sopa Negra -black bean soup is delicious! Ticos are known for eating rice and beans pretty much with every meal. You can use some of these beans for a gallo pinto recipe for breakfast as well. The garnishes make this dish excellent. The soup is hearty, serve just a small amount if it is part of a meal and freeze the rest. Serve with some warm corn tortillas.
Costa Rica- Sopa Negra (Black Bean Soup)
- 1 lb. dried black beans Sometimes you can find fresh, raw beans in Costa Rica!
- 1 tablespoon oil
- 1 medium onion peeled and chopped
- 1 cup chopped celery1 cup chopped carrots
- 1 red bell pepper seeded and chopped
- 1 jalapeno pepper seeded and chopped small
- 1/2 cup chopped cilantro
- 2 cloves garlic pressed or minced
- 8 cups or more chicken broth
- 1 teaspoon ground ginger
- ½ teaspoon ground cumin
- salt and pepper
- 2 hard-boiled eggs sliced in quarters
- 1 radish sliced thinly
- 1 avocado sliced thinly
- A few dices of red bell pepper
- A dollop of sour cream per dish
- Wash the beans and place in a large stockpot.
- Cover with water and bring to a boil.
- Boil for three minutes and then turn off the heat and allow to sit for one hour.
- While waiting for the beans, saute in canola oil, the onion, celery, carrot and peppers. Once they soften add the garlic.
- Drain and rinse the beans and then return to the pot.
- Add the broth and the sautéed vegetables, ginger, salt and pepper and the cilantro.
- Bring to a boil and then turn the heat down, partially cover and simmer until the beans are tender.
- This should take about 2 to 3 hours.
- Garnish with a spoon of sour cream, a slice of avocado, chopped green onions, sliced radishes, chopped hard cooked egg and a bit of diced red pepper.
- Serve with warm corn tortillas.