Entree: Costa Rica – National Cuisine – Sopa Negra (Hearty Costa Rican black bean soup traditionally finished with poached eggs and cilantro)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) dried black beans
- 8 cups (1.9 L) water or low-sodium chicken broth
- 2 tbsp (30 ml) vegetable oil or olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, seeded and diced (about 1 cup (150 g))
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 bay leaf
- 1 tsp (1 g) dried oregano
- 1/2 cup (8 g) chopped fresh cilantro, stems reserved
- 4 large eggs, approx. 1 3/4 oz (50 g) each
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) white vinegar or fresh lime juice
- 2 cups (400 g) cooked white rice, for serving

Show original ingredient measurements

- 1 lb (454 g) dried black beans
- 8 cups (1.9 L) water or low-sodium chicken broth
- 2 tbsp (30 ml) vegetable oil or olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, seeded and diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 bay leaf
- 1 tsp (1 g) dried oregano
- 1/2 cup (8 g) chopped fresh cilantro, stems reserved
- 4 large eggs, approx. 50 g each
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) white vinegar or fresh lime juice
- 2 cups (400 g) cooked white rice, for serving

Instructions

1. Rinse the dried beans and remove any stones. Soak beans overnight in cold water, or use quick-soak: cover with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour. Drain.
2. In a large pot, combine soaked beans and 8 cups (1.9 L) fresh water or broth. Add bay leaf and a pinch of salt, bring to a simmer and cook gently until beans are tender, about 1 to 1 1/2 hours. Skim foam as needed.
3. While beans cook, heat oil in a skillet over medium heat. Add chopped onion and diced red pepper and sauté until softened, about 6–8 minutes. Add garlic, cumin, and oregano and cook 1 minute until fragrant.
4. Stir the sofrito into the pot of beans. Simmer together 15–20 minutes to meld flavors. Remove bay leaf. Using an immersion blender, partially purée about one-third of the soup to thicken while leaving texture; alternatively, mash some beans with a spoon.
5. Taste and season with salt and pepper. Stir in chopped cilantro stems (reserve leaves for garnish). If broth tastes flat, add 2 tbsp (30 ml) white vinegar or lime juice to brighten.
6. To poach eggs in the soup: bring soup to a gentle simmer and create small wells. Crack eggs into a bowl and slip them into the wells; cover and cook until whites are set and yolks still soft, about 4–6 minutes.
7. Serve the sopa negra hot over a scoop of cooked white rice, topped with cilantro leaves and a grind of black pepper. Offer additional lime wedges on the side.