Sopa Negra, a hearty Costa Rican black bean soup, is a delicious recipe made with creamy black beans and served with your favorite topping.
In Costa Rican cooking, rice and beans aren’t just a side dish—they’re a daily staple that locals often enjoy at every meal, including breakfast.
This Central American country is also home to one of the world’s Blue Zones, regions known for high numbers of healthy, active centenarians living with purpose and joy.
One of the keys to longevity in Costa Rica’s Nicoya Peninsula is a time-tested diet rich in simple, nourishing foods like beans, corn, rice, squash, and fresh tropical fruits.
Sopa Negra is a quintessential example of a traditional longevity food that can be found in almost every Costa Rican home.
What is sopa negra?
Sopa Negra is a traditional Costa Rican black bean soup known for its rich flavor and nourishing ingredients. It is primarily made with black beans, garlic, onions, cilantro, and often served with a poached egg and rice.
Sopa Negra is believed to have originated with coffee plantation workers, who created it using simple, affordable ingredients they had on hand. Over time, it became a traditional longevity food, commonly found in nearly every Costa Rican home, as well as in restaurants and local markets.
Why do I love this Costa Rican black bean soup?
- Nourishing: Packed with protein-rich black beans and herbs, it’s a staple in Costa Rica’s Blue Zone diet that supports long, healthy lives.
- Warming & Comforting: Perfect for chilly days or when you need something soothing and satisfying.
- Affordable & Simple: This recipe uses basic pantry ingredients and comes together easily, with no fancy techniques required.
Ingredients to make sopa negra
cilantro vs culantro
This traditional soup uses culantro, an herb common in Latin American cuisine with long, serrated leaves and a much stronger, more pungent flavor. However, culantro can be hard to find in Europe or the U.S., so I used cilantro (coriander) instead. Despite the similar name, cilantro is a different herb with delicate, parsley-like leaves and a mild citrusy taste. You can also use oregano, cumin r other aromatic herbs instead.
canned or dried beans
Most traditional black soup uses black beans but red beans or brown beans works too, just the color differ.
You can soak dried black beans overnight and cook them the next day for an authentic touch. Or use an instant pot to faster the process, see the notes.
But I used canned black beans and added extra flavor to make the recipe quicker. Feel free to go the traditional route with dried beans if you prefer.
Vegatable
For a mild heat, choose bell peppers (I used red pepper, but any color will do), which add sweetness and a vibrant color to the dish. For extra spice, consider adding a jalapeño or other hot peppers.
In this traditional Costa Rican sopa negra, I also included celery ribs, garlic, and yellow onion. But feel free to use any leftovers from your fridge, like carrots, broccoli stalks, or white onions.
vegetable broth
for garnish
hard-boiled egg or poached egg
avocado
cooked white rice,
or a few tortilla chips on the side.
Sopa Negra recipe
First step: Prepare the beans
If using dried beans, soak them overnight. Drain and rinse, then cook in fresh water until tender (about 1-1.5 hours). If using canned beans, rinse and drain well.
Second step: Sauté the veggies
In a large pot, sauté finely chopped onion, garlic, celery, bell pepper, and chili pepper (if using) in a little olive or vegetable oil until softened and fragrant (about 5-7 minutes).
Third step: Add beans and broth
Add the cooked or canned beans along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to blend.
Fourth step: Season and blend
Using an immersion blender or regular blender, puree part of the soup for a creamier texture leave some beans whole for heartiness.
Stir in chopped cilantro or culantro. Season with salt and pepper to taste.
Fifth step: Serve hot
Serve hot, with Salsa Lizano and white rice for garnish. Ladle the soup into bowls and garnish with a hard-boiled egg and slices of avocado. I like to add a squeeze of lime and a dash of black pepper to taste.
Serving suggestions
Like gallo pinto, serve Sopa Negra in true Costa Rican style, with a scoop of white rice in the bowl or on the side, for a more filling meal.
Sopa Negra in Costa Rica is traditionally served with a hard-boiled or poached egg on top.
You can often find a creamy avocado slice on top, with a squeeze of fresh lime to brighten the flavors and add a refreshing contrast.
Or enjoy it with warm corn tortilla chips or crusty bread for dipping.
Variations
- Add a pinch of smoked paprika or chipotle powder for depth.
- You can mash it or blend part of the soup for a creamier texture, or leave it chunky for a more rustic feel.
- Toss in spinach or chopped kale at the end for added nutrition.
- Although traditional Sopa Negra in Costa Rica is vegetarian, you can make it with meat by adding cooked bacon, chorizo, or chicken broth.
How to store Costa Rican sopa negra
This soup is great even the next day. To store it, let the soup cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to 3–4 days. For longer storage, freeze the soup in a freezer-safe container for up to 2–3 months. Thaw in the refrigerator overnight and reheat gently on medium heat on the stove, stirring occasionally.
Instant pot black bean soup recipe
Start by using the sauté function on the Instant Pot to cook the onion, garlic, celery, bell pepper, and chili pepper until soft and fragrant. Then add the uncooked, soaked beans, vegetable broth, and seasonings. Seal the lid and cook on the “Bean/Chili” or manual high-pressure setting for about 30 minutes, followed by a natural pressure release.
In the pressure cooker, once you sauté the veggies, add the soaked uncooked beans, vegetable broth, and seasonings. Seal the lid and cook under high pressure for about 25–30 minutes, then use natural pressure release before blending part of the soup and adding garnishes.
Other Costa Rican food
Sopa Negra – Black Bean Soup recipe from Costa Rica
Ingredients
- 1 can black beans ½ cups dried black beans, soaked overnight
- 2 pcs yellow onion finely chopped
- 1 pcs chili pepper seeded and finely chopped
- 1 pcs bell pepper chopped
- ½ cup fresh cilantro or culantro, finely chopped
- 1 tablespoon olive oil extra virgin or vegetable oil
- 4 garlic cloves minced
- 1 celery rib chopped
- 2 cups vegetable broth
- Salt and pepper to taste
- A handful of cilantro or culantro chopped
for Serving
- 1 pcs avocado diced
- 1 pcs lime Juice of 1 lime
- 2 pcs eggs hard-boiled
Instructions
- If using dried beans, soak them overnight. Drain and rinse, then cook in fresh water until tender (about 1-1.5 hours). If using canned beans, rinse and drain well.1 can black beans
- In a large pot, sauté finely chopped onion, garlic, celery, bell pepper, and chili pepper (if using) in a little olive or vegetable oil until softened and fragrant (about 5-7 minutes).2 pcs yellow onion, 1 pcs bell pepper, 1 tablespoon olive oil, 4 garlic cloves, 1 celery rib, 1 pcs chili pepper
- Add the cooked or canned beans along with the vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes to allow flavors to blend.2 cups vegetable broth, 1 can black beans
- Using an immersion blender or regular blender, puree part of the soup for a creamier texture leave some beans whole for heartiness.
- Stir in chopped cilantro or culantro. Season with salt and pepper to taste.1/2 cup fresh cilantro, Salt and pepper
- Serve hot, with Salsa Lizano and white rice for garnish. Ladle the soup into bowls and garnish with a hard-boiled egg and slices of avocado. I like to add a squeeze of lime and a dash of black pepper to taste.1 pcs avocado, 1 pcs lime, 2 pcs eggs
