Sopa Negra con HuevoBlack Bean Soup with Egg

Name: Sopa Negra con Huevo (Black Bean Soup with Egg)
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 4
Cuisine: Costa Rica
Ingredients: 300 g Black Bean (rinsed); 1800 ml Water; 120 g Onion (finely chopped); 10 g Garlic (finely chopped); 20 ml Vegetable Oil; 2 g Cumin Powder; 25 ml Salsa Lizano; 8 g Salt; 2 g Black Pepper; 12 g Culantro (finely chopped); 4 pcs Egg; 1000 ml Water

A comforting black bean soup with onion, garlic, culantro, and a touch of Salsa Lizano, traditionally served with egg for a simple but satisfying meal.

Prep

15m

Cook

1h 45m

Serves

Estimated

Nutrition

Per serving

400kcal

Calories

23g

Protein

11g

Fat

53g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Soup

300g
Black Bean (rinsed)
1.8l
Water
120g
Onion (finely chopped)
10g
Garlic (finely chopped)
20ml
Vegetable Oil
2g
Cumin Powder
25ml
Salsa Lizano
8g
Salt
2g
Black Pepper
12g
Culantro (finely chopped)

Serving

4pcs
Egg
1l
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Simmer the black beans in the water until very tender.
02
Heat the vegetable oil in a pot over medium heat. Add the onion and cook until soft, then add the garlic and cumin powder and stir until fragrant.
03
Add the cooked black beans with their cooking liquid. Stir in the salt, black pepper, and Salsa Lizano, and simmer until the flavors meld. Lightly mash some of the beans for a thicker texture.
04
Stir in the culantro just before serving.
05
Add the eggs and simmer until the whites and yolks are fully set.
06
Serve the soup hot with one egg in each bowl.

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