Recipe by sassafrasnanc
One of the local favorites in Costa Rica, it's a wonderful and comforting meal. Black beans are the best in my opinion! I would recommend spicing this up a little with some hot sauce or even some slices of fresh hot peppers! It's very simple to make as well.
Top Review by Sydney Mike
Great tasting soup, even without the eggs! I made the soup as directed & I did poach an egg for my first bowl, just to see what it was like ~ MOST ENJOYABLE, but since my other half is on a cholesterol-lowering kick, I left the eggs out of the rest! Wouldn't even mind trying it again with some not-so-hot peppers! [Made & reviewed while touring South & Central America on the Zaar World Tour 4]
- 2 cups dried black beans (substitute with red beans or pinto beans)
- 6 eggs
- 2⁄3 cup lard or 2⁄3 cup vegetable oil
- 8 cups water
- 1 1⁄2 cups yellow onions, diced
- 1 cup red bell pepper, chopped
- 1 teaspoon oregano
- 1⁄4 cup cilantro, chopped
- 1 celery rib, chopped
- 3 garlic cloves, crushed
- 2 tablespoons fresh cilantro leaves, diced
- salt and pepper
Directions See How It's Made
- Rinse beans well.
- Soak beans in water in a saucepan for 2 hours.
- Bring to a boil.
- Cover and simmer until beans are soft about 1 ½ hours. Remove from heat.
- Puree beans with their liquid, onions, bell peepers, oregano, cilantro, celery, garlic, and cilantro in a blender.
- Transfer to a saucepan and heat the soup at medium low temperature.
- Poach eggs in soup.
- Serve hot w/ fried flour or corn tortillas.