Costa Rican Black Bean Soup Recipes

Steps:

• In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic and ginger in oil over medium heat until vegetables are tender and onion is clear.
• Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.

Steps:

• Warm the olive oil in a large pot over medium high and add the onion, carrots, bell pepper, sea salt, pepper, garlic powder, and onion powder. Stir to combine and cook stirring occasionally until the vegetables are tender and the onions start to brown. About 10 to 15 minutes.
• Add the water to the pot and deglaze the bottom of the pan. Puree 2 cups of the black beans with two garlic cloves. Add the puree and the rest of the black beans with their liquid to the soup pot. Cook stirring often until bubbly.
• Carefully crack the eggs into prep bowls, one per prep bowl. Then slide eggs gently into the soup pot and cover with a lid. Cook for a couple of minutes until the egg whites solidify but leave the yolks runny to taste.
• To serve, scoop up the beans with an egg into individual bowls. Garnish as desired and serve with tortillas.

Steps:

• Rinse beans well.
• Soak beans in water in a saucepan for 2 hours.
• Bring to a boil.
• Cover and simmer until beans are soft about 1 ½ hours. Remove from heat.
• Puree beans with their liquid, onions, bell peepers, oregano, cilantro, celery, garlic, and cilantro in a blender.
• Transfer to a saucepan and heat the soup at medium low temperature.
• Poach eggs in soup.
• Serve hot w/ fried flour or corn tortillas.