Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanLunch
Recipe Story
origins & traditionsSopa Negra is a beloved Costa Rican comfort dish that showcases the country's love for beans in a deeply flavorful way. This traditional black bean soup is more than just beans in broth - it's a complex, layered dish where the beans are cooked until creamy, then enhanced with sautéed vegetables, fresh cilantro, and warm spices. What makes this soup particularly special is the addition of hard-boiled eggs that are added whole or halved, creating a protein-rich, complete meal. The soup develops its characteristic deep, rich flavor through slow cooking, allowing the beans to break down naturally and create a velvety texture. Traditionally served with a side of white rice or warm tortillas, Sopa Negra represents the heart of Costa Rican home cooking - simple ingredients transformed into something extraordinary through patience and technique. This version stays true to its roots while being accessible for home cooks.
Instructions
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Rinse the black beans thoroughly under cold water and pick through to remove any debris.
In a large stockpot, add the black beans and cover with 8 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to medium-low and simmer for 60 minutes until beans are tender.
While beans cook, dice the onions, bell peppers, and celery. Mince the garlic and chop the cilantro.
Heat olive oil in a skillet over medium heat. Add onions, bell peppers, celery, and garlic. Sauté for 8-10 minutes until softened.
Add the sautéed vegetables to the bean pot along with cumin, bay leaves, salt, and black pepper.
Continue simmering for another 20 minutes, stirring occasionally.
Using a potato masher or the back of a spoon, partially mash some of the beans against the side of the pot to thicken the soup.
Meanwhile, place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 10 minutes. Cool in ice water, then peel.
Taste the soup and adjust seasoning as needed.
Cut the hard-boiled eggs in half and gently add them to the soup.
Remove bay leaves before serving.
Ladle into bowls, ensuring each serving gets an egg half. Garnish with fresh cilantro.
Sopa Negra de Frijoles
3.6 (19)
A hearty Costa Rican black bean soup enriched with eggs, vegetables, and aromatic spices, creating a satisfying and nourishing one-pot meal perfect for any day of the week.
easy
1h 45m
6 servings
Ingredients
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Main Ingredients
- 2 cups black-beans, dried, rinsed
Vegetables
- 1 pieces onions, diced
- 1 pieces bell-peppers, diced
- 2 stalks celery, diced
Aromatics
- 4 cloves garlic, minced
- 3 tablespoons cilantro, chopped
Protein
- 6 pieces eggs, hard-boiled
Cooking Fat
- 2 tablespoons olive-oil
Spices
- 1 1/2 teaspoons cumin, ground
- 2 pieces bay-leaves, whole
Seasoning
- 1 1/2 teaspoons salt
- 1/2 teaspoons black-pepper, ground
Chef Tips
expert advice•For a richer flavor, you can add a ham hock or bacon to the beans while they cook.
•Some Costa Rican cooks add a splash of Worcestershire sauce for depth.
•If you prefer a smoother soup, use an immersion blender to puree a portion before adding the eggs.
•The soup thickens as it sits, so add water or vegetable broth when reheating if needed.
•For a traditional presentation, serve with a side of white rice that can be added to the bowl.
•Fresh lime juice squeezed over the top adds brightness.
•You can also top with diced avocado, sour cream, or crumbled queso fresco for extra richness.
