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Sopa Negra

Name: Sopa Negra
Total time: 30 min
Yield: Serves 4
Cuisine: Costa Rica
Ingredients: 300g (cooked, with cooking liquid) Black beans; 4 Hard-boiled eggs; 1/2 Onion; 1/4 Red bell pepper; 2 cloves Garlic; 1/3 Celery; A pinch Cilantro; A pinch Cumin powder; 1 tsp Chicken bouillon; 400ml Water; A pinch Salt; 1 tbsp Vegetable Oil

Soup

⏱ 30 min

👥 Serves 4

Difficulty ⭐

A humble Costa Rican soup based on black bean broth, with boiled eggs floating in it.

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📖 The Story Behind This Dish

Sopa negra means 'black soup,' a Costa Rican home soup made by adding onion, bell pepper, and cilantro to the dark liquid from cooking black beans. Whole or halved boiled eggs go into the bowl, sometimes with sour cream. Made on bean-cooking day, it's a no-waste dish.

🌆 Where it's eaten: In a mountain home in Costa Rica, white boiled eggs float in black soup at a rainy-day dinner with tortillas alongside.

🥕 Ingredients (serves 4)

Black beans 300g (cooked, with cooking liquid)
Hard-boiled eggs 4
Onion 1/2
Red bell pepper 1/4
Garlic 2 cloves
Celery 1/3
Cilantro A pinch
Cumin powder A pinch
Chicken bouillon 1 tsp
Water 400ml
Salt A pinch
Vegetable Oil 1 tbsp

👩‍🍳 Instructions

Finely chop the onion, bell pepper, garlic, and celery and sauté in oil.
Add the black beans with their liquid, water, stock powder, and cumin and simmer 15 minutes.
Scoop out half the beans, mash, and return to the pot to thicken.
Season with salt and add chopped cilantro.
Ladle into bowls and float halved boiled eggs on top.

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