Traditional Costa Rican Bean Soup |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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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. Ingredients:
2 cups dried black beans (substitute with red beans or pinto beans) |
6 eggs |
2/3 cup lard or 2/3 cup vegetable oil |
8 cups water |
1 1/2 cups yellow onions, diced |
1 cup red bell pepper, chopped |
1 teaspoon oregano |
1/4 cup cilantro, chopped |
1 celery rib, chopped |
3 garlic cloves, crushed |
2 tablespoons fresh cilantro leaves, diced |
salt and pepper |
Directions:
1. Rinse beans well.
2. Soak beans in water in a saucepan for 2 hours.
3. Bring to a boil.
4. Cover and simmer until beans are soft about 1 1/2 hours. Remove from heat.
5. Puree beans with their liquid, onions, bell peepers, oregano, cilantro, celery, garlic, and cilantro in a blender.
6. Transfer to a saucepan and heat the soup at medium low temperature.
7. Poach eggs in soup.
8. Serve hot w/ fried flour or corn tortillas.
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