Black bean soup recipe
- Cuisine: South American
- Prep Time: 30 min(s)
- Cook Time: 20 min(s)
- Serves 6
Costa Rica has one of the most complete cuisines of the world, as well as healthy. This recipe will teach you how to prepare one of the favourite dishes of Costa Rica´s president, Laura Chinchilla. Her food choices are simple and reflect the taste and the habit of the average Costa Rican.
Ingredients1kg black beans
1 bunch cilantro
1 garlic head
2 tbsp oil
1 cup finely chopped onion
2 garlic cloves
1 cup finely chopped red capsicum
8 cups of bean stock
1 bunch chopped cilantro, extra
1-2 tbsp Worcestershire sauce
PreparationPlace the beans in a large container. Cover with water and leave overnight to soak. Drain.
In a saucepan, add the drained beans and cover with water. Add the cilantro, onion and garlic (if you have to add more water during cooking, always use hot water) and cook for 1 hour and 30 minutes or until the beans are soft. Drain, reserving the bean stock and 1 1/2 cups of cooked beans, and season with salt.
Add the beans and 2 cups of the reserved bean stock to the jug of a blender. Blend until smooth.
Heat the oil in a large saucepan over medium heat. Fry the onion, garlic and capsicum. Season with salt and pepper.
Add the 8 cups of bean stock, bean puree, cilantro, Worcestershire sauce and bring to a boil. Cook for a few minutes. Stir in the reserved beans. Season to taste with salt and pepper.
Drop eggs in the liquid one at a time and cook for 4 minutes or until hard boiled.
Divide the soup among bowls and top each with an egg. Serve with rice.
If you enjoyed this Black bean soup recipe then browse more South American recipes, soup recipes, vegetarian recipes, spanish radio recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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