Teresa's Recipes
Sopa Negra
Sopa Negra is a beloved traditional black bean soup from Costa Rica, celebrated for its robust flavors and health benefits. This hearty soup is a comforting dish, often enjoyed with a scoop of rice and a hard-boiled egg, making it both filling and nutritious. Its rich, savory profile is enhanced by the aromatic garlic, onion, and cilantro, creating a delightful harmony that warms the soul. Historically, this dish symbolizes the simplicity and heartiness of Costa Rican cuisine, often served in family gatherings and festive occasions.
Ingredients
- 1 cup, dried Black beans
- 6 cups Water
- 1, diced Onion
- 3 cloves, minced Garlic
- 1, diced (preferably red or green) Bell pepper
- 1/2 cup, chopped Cilantro
- to taste Salt
- to taste Black pepper
- for serving Cooked rice
- 2, hard-boiled (for serving) Eggs
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Calories: 250
- Fat: 5g
- Carbs: 45g
- Protein: 15g
- Sodium: 350mg
- Sugar: 2g
Instructions
- Soak the black beans in water overnight to soften them.
- Drain the beans and place them in a large pot with 6 cups of fresh water.
- Add the minced garlic, diced onion, diced bell pepper, and chopped cilantro to the pot, stirring to combine.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 2 hours, or until the beans are tender.
- Season the soup with salt and pepper to taste, adjusting as necessary.
- To serve, ladle the hot soup into bowls, adding a scoop of cooked rice and a halved hard-boiled egg to each bowl.
Tips
- For added flavor, you can sauté the onion, garlic, and bell pepper in a bit of olive oil before adding them to the soup.
- If you prefer a creamier texture, you can blend a portion of the soup and then stir it back in.
- This soup pairs beautifully with fresh corn tortillas or avocado slices for added richness.