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    You are in: Home / Recipes / Costa Rican Style Black Bean and Egg Soup Recipe
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    Costa Rican Style Black Bean and Egg Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    35 mins

    35 mins

    ellie3763's Note:

    from "the cooking photographer" - http://www.thecookingphotographer.com/2010/03/kathias-costa-rican-style-black-bean.html

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Warm the olive oil in a large pot over medium high and add the onion, carrots, bell pepper, sea salt, pepper, garlic powder, and onion powder. Stir to combine and cook stirring occasionally until the vegetables are tender and the onions start to brown. About 10 to 15 minutes.
    2. 2
      Add the water to the pot and deglaze the bottom of the pan. Puree 2 cups of the black beans with two garlic cloves. Add the puree and the rest of the black beans with their liquid to the soup pot. Cook stirring often until bubbly.
    3. 3
      Carefully crack the eggs into prep bowls, one per prep bowl. Then slide eggs gently into the soup pot and cover with a lid. Cook for a couple of minutes until the egg whites solidify but leave the yolks runny to taste.
    4. 4
      To serve, scoop up the beans with an egg into individual bowls. Garnish as desired and serve with tortillas.

    Ratings & Reviews:

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    Nutritional Facts for Costa Rican Style Black Bean and Egg Soup

    Serving Size: 1 (347 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 439.7
     
    Calories from Fat 134
    30%
    Total Fat 14.9 g
    23%
    Saturated Fat 3.1 g
    15%
    Cholesterol 186.0 mg
    62%
    Sodium 474.4 mg
    19%
    Total Carbohydrate 53.4 g
    17%
    Dietary Fiber 18.8 g
    75%
    Sugars 2.7 g
    10%
    Protein 24.7 g
    49%

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