Entree: Costa Rica – Southern Culinary Region – Sopa Negra (Hearty black bean soup flavored with cilantro, aromatics, and served with hard‑boiled eggs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1 lb (454 g) dried black beans, rinsed and soaked overnight (yields about 6 cups / 1.4 L cooked) or substitute 6 cups (1.4 L) cooked black beans
- 8 cups (1.9 L) water or low-sodium vegetable or chicken stock for cooking soaked beans
- 2 tbsp (30 ml) vegetable oil or light olive oil
- 1 medium yellow onion, chopped, about 6 oz (170 g)
- 3 cloves garlic, minced, about 9 g
- 1 small red bell pepper, seeded and diced, about 4 oz (115 g)
- 1 tsp (2 g) ground cumin
- 2 bay leaves
- 1 tsp (4 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper, or to taste
- 1/2 cup (15 g) fresh cilantro leaves, chopped, plus extra for garnish
- 1 tbsp (15 ml) Salsa Lizano or 1 tbsp (15 ml) Worcestershire sauce (Costa Rican optional)
- 4 large eggs, approx. 50 g each, hard‑boiled and peeled
- Juice of 1 lime, about 2 tbsp (30 ml)
- Optional: 1 cup (240 ml) cooked white rice per serving or for serving on the side

Instructions

1. If using dried beans: drain soaked beans, place in a large pot with 8 cups (1.9 L) water or stock and bay leaves, bring to a boil, then reduce to a simmer and cook until beans are tender, about 60–90 minutes. Skim foam during the first minutes of boiling. If using canned/cooked beans, skip to step 3.
2. When beans are tender, remove bay leaves. Reserve about 1–2 cups (240–475 ml) of the cooking liquid and transfer the rest of the bean mixture to a blender or use an immersion blender to purée about half the beans with 1 cup (240 ml) reserved liquid until slightly thickened but still textured; return purée to the pot with the remaining whole beans and stir to combine.
3. In a separate skillet over medium heat, heat 2 tbsp (30 ml) oil. Add onion and sauté until soft, 4–5 minutes. Add garlic and red bell pepper and cook 2–3 minutes more until fragrant. Stir in ground cumin and cook 30 seconds.
4. Add the sautéed aromatics to the pot of beans along with Salsa Lizano (if using), chopped cilantro, salt and pepper. Add additional reserved cooking liquid or stock to reach a soup consistency you prefer (about 1–2 cups / 240–475 ml more if needed). Simmer gently 10 minutes to meld flavors.
5. While soup simmers, place eggs in boiling water for 9–11 minutes for hard‑boiled. Cool, peel and halve or slice.
6. Remove soup from heat, stir in lime juice, taste and adjust salt and pepper. Serve Sopa Negra hot, garnished with cilantro and topped with halved hard‑boiled eggs. Offer white rice on the side or spoon rice into bowls before ladling soup.