Sopa Negra - Black Bean Soup recipe from Costa Rica
Sopa Negra, a hearty Costa Rican black bean soup, is a delicious recipe made with creamy black beans and served with your favorite topping.
Servings: 2 people
Calories: 252kcal
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
Notes
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.Nutrition
Serving: 2g | Calories: 252kcal | Carbohydrates: 35g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 947mg | Potassium: 502mg | Fiber: 11g | Sugar: 2g | Vitamin A: 814IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 3mg