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+ servings

Costa Rica- Sopa Negra (Black Bean Soup)

Course Soup
Cuisine Costa Rica
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 as a meal
Author International Cuisine


  • 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.