Traditional Costa Rican Bean Soup

"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."
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Ready In:
2hrs 20mins




  • 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.

Questions & Replies

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  1. 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. 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 Recipe#307564 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.
  3. 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!


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