'Sopa Negra' Recipes and Food  

Sopa Negra

Recipes and Food from Costa_Rica.

Mario from in the desert -

Has anyone tried sopa negra? I know it is black beans and poached eggs, but as an American I have never tried it. I was wondering if it is really good. I have a neice that is doing a project on Costa Rica and she has to bring a food, but she doesn't want to gross her class out. This is supposed to be one of the most common dishes of Costa Rica.

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Reply #1 Old Grump from San Jose -

Rice and Beans (very bland... needs salt and other spices) is the most common food in Costa Rica.

I don't recall Sopa Negra having a poached egg.

Reply #2 Roxy from Heaven -

So is sopa negra good? I didn't think it had rice in it. I just thought it was a black bean soup.

Reply #3 sandy from baytown, tx -

I just searched and you are right Roxy, it is black bean soup. But it does have eggs! Here's the recipe:

Sopa Negra Recipe (Black Bean Soup Costa Rican Style)

1 lb (450 gr.) Black beans. Fresh are best but most likely you’ll find them dried.

8 cups (700 ml) chicken broth or water or a mix

½ teaspoon (2.5 ml) salt

1 Tablespoon (15 ml) vegetable oil

salt and black pepper to taste

6 eggs

Finely chop

10-12 sprigs cilantro (coriander leaf) fresh or frozen, not dried!

1 small or medium onion

2 cloves garlic

1 small green, red, or yellow sweet pepper

If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off. Drain the beans and add water or chicken broth, salt, and half of the chopped ingredients. bring to a boil. Cover the pan and reduce heat to very low simmer until beans are nearly soft (~ 2½ hours). Add the rest of the chopped ingredients, and vegetable oil, and cook an additional ½ hour. Add eggs for the final 2-4 minutes (depending on how you like your eggs cooked). Remove about half the beans and reserve for gallo pinto or to mash and refry (you can leave all the beans in but typically some are removed).

Remove the eggs, peel and place one or two in each bowl before serving with warm corn tortillas.

Reply #4 Mario from in the desert -

Ok, makes me feel better that I am not losing it. I thought I saw somewhere that it has egg in it. I guess there are just different varieties of Sopa Negra.

Reply #5 sandy from baytown, tx -

Haha, yeah it does have eggs. I never heard of eggs being in black bean soup though. I wonder how good it is. I'll have to make this someday!

Reply #6 BB (142.32.208.233) -

Sopa Negra

Makes about 12 cups. Blender needed.

6 cups Frijoles Negros de Doña Elvia

1/2 bunch fresh cilantro (coriander leaves)

1 or 2 small vidalia or spanish onions

1-3 Tbsp. extra virgin olive oil

1-2 tsp. salt

2 tsp. curry powder

1 tsp. black pepper

Drain beans and place the cooking water into a large soup pot. Put beans and a bit of cooking liquid into a blender or food processor and liquify. Add the resulting bean paste to the pot. Add salt, pepper and curry powder and bring to boil. Cover, reduce heat and simmer (at least 15 minutes) until ready to serve. Meanwhile, chop onions very finely and wash and chop cilantro finely (including stems).

This soup does not keep well once remaining steps have been completed. The soup can be frozen or refrigerated by pausing here and storing the uncooked onions and cilantro in one container and the bean mixture in another. When ready to proceed, defrost the ingredients and continue with the directions.

Stovetop Method: Heat 2-3 Tbsp. oil in skillet and saute onions and cilantro briefly until soft (not brown, about 2 minutes). Set aside until ready to serve soup.

Microwave Method: Put chopped onions and cilantro in a microwave container and cover with 1-2 Tbsp oil. Cook on high power for 90 seconds. Set aside until ready to serve.

Bring soup to boil and add onion/cilantro mixture and stir for 30 seconds. Serve immediately, garnished with a sprig of fresh cilantro.

Options:

• Bring soup to boil and add chinese noodles or rice vermicelli and cook 2-3 minutes before adding the onion/cilantro mixture.

• Bring soup to boil and add slices of fresh avocado and heat for 1- 2 minutes before adding the onion/cilantro mixture

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