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Prep 20 mins
Cook 2 hrs
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.
- 473.18 ml dried black beans (substitute with red beans or pinto beans)
- 6 eggs
- 158.51 ml lard or 158.51 ml vegetable oil
- 1892.72 ml water
- 354.88 ml yellow onions, diced
- 236.59 ml red bell pepper, chopped
- 4.92 ml oregano
- 59.14 ml cilantro, chopped
- 1 celery rib, chopped
- 3 garlic cloves, crushed
- 29.58 ml fresh cilantro leaves, diced
- salt and pepper
- 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.
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]
A very nice soup! The guys at our house really enjoyed the eggs in this tasty soup. Daughter and I skipped the eggs but ended up putting some Green Rice (Arroz Verde) in our second bowl of soup. These two recipes worked quite well together. When daughter moves out, I'm going to make this again with the suggested hot peppers. (-; Made for ZWT4.
ZWT4: Wowza!! This was delicious!! Just like I remembered it tasting from my trip to Costa Rica over 13 years ago!! Thank you for posting it!