Sopa Negra

Authentic Sopa Negra Recipe from Costa Rica with Black Beans and Chicken Broth

Region / culture: Costa Rica | Preparation time: overnight | Cooking time: 3 hours | Servings: 6

Introduction

Sopa Negra, also known as Black Bean Soup, is a traditional Costa Rican dish that is hearty, flavorful, and perfect for a comforting meal. This dish is packed with protein and fiber from the black beans, making it a nutritious and satisfying option for lunch or dinner.

History

Sopa Negra has been a staple in Costa Rican cuisine for generations. It is a simple and affordable dish that is often enjoyed by families throughout the country. The combination of black beans, vegetables, and spices creates a rich and flavorful soup that is both delicious and filling.

Ingredients

1 lb (450 g) black beans. fresh beans are preferable, but dried beans will work as well.
8 cups (700 ml) chicken broth or water, or a combination of both
0.5 tsp (2.5 ml) salt
1 tbsp (15 ml) vegetable oil
salt and black pepper to taste
612
Finely chop
10-12 sprigs of fresh or frozen cilantro (coriander leaf), not dried!
1 small or medium onion
5 cloves of garlic
1 small green, red, or yellow sweet pepper

How to prepare

If the beans are dried, cover them with water and soak overnight. If they are fresh, simply rinse them off.
Drain the beans and add water or chicken broth, salt, and half of the chopped ingredients.
Bring the mixture to a boil.
Cover the pan and reduce the heat to a very low simmer until the beans are nearly soft (approximately 2.5 hours).
Add the remaining chopped ingredients and vegetable oil, and cook for an additional 0.5 hour.
For the final 2-4 minutes, add the eggs (adjust the cooking time based on your preference for egg doneness).
Remove about half of the beans and set them aside for gallo pinto or to mash and refry. (You can choose to leave all the beans in, but typically some are removed.)

Variations

Add cooked chicken or beef for extra protein.
Stir in some diced tomatoes or bell peppers for added flavor and texture.
Top with a dollop of sour cream or shredded cheese for a creamy finish.

Cooking Tips & Tricks

Soaking the beans overnight will help them cook faster and more evenly.

- Adding a small amount of vegetable oil to the soup will help enhance the flavors and create a silky texture.

- Adjust the amount of salt and pepper to suit your taste preferences.

- For a thicker soup, you can mash some of the beans before serving.

Serving Suggestions

Serve Sopa Negra hot with a side of rice, avocado slices, and a squeeze of lime juice for a complete and satisfying meal.

Cooking Techniques

Simmer the soup on low heat to allow the flavors to meld together.

- Stir occasionally to prevent the beans from sticking to the bottom of the pot.

Ingredient Substitutions

Use canned black beans if you don't have dried beans on hand.

- Substitute vegetable broth for water for a richer flavor.

Make Ahead Tips

Sopa Negra can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the soup with a sprinkle of fresh cilantro leaves or a drizzle of olive oil for a beautiful and appetizing presentation.

Pairing Recommendations

Serve Sopa Negra with a side of cornbread or tortillas for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Sopa Negra contains approximately 250 calories.

Carbohydrates

Each serving of Sopa Negra contains approximately 30 grams of carbohydrates, making it a good source of energy for your body.

Fats

This dish is low in fat, with only about 2 grams of fat per serving.

Proteins

Sopa Negra is a great source of protein, with each serving containing around 15 grams of protein.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe is gluten-free and dairy-free, making it suitable for those with food allergies or sensitivities.

Summary

Sopa Negra is a nutritious and balanced meal that provides a good mix of carbohydrates, protein, and essential vitamins and minerals.

Summary

Sopa Negra is a delicious and nutritious dish that is perfect for a cozy meal at home. Packed with protein, fiber, and essential vitamins and minerals, this soup is a healthy and satisfying option for lunch or dinner. Enjoy the rich flavors of Costa Rican cuisine with this traditional recipe.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Sopa Negra. It was many years ago, back when I was just a young girl living in a small village nestled in the mountains of Mexico. My abuela, my grandmother, was the heart and soul of our family, and she was known far and wide for her delicious cooking. One day, as I watched her prepare a pot of black bean soup, she told me the story of how she learned to make Sopa Negra.

"It all started when I was just a little girl like you," she began, her eyes twinkling with memories. "My own abuela used to make this soup for us on cold winter nights. She learned the recipe from a traveler who passed through our village many years ago. He was a mysterious man, with dark eyes and a knowing smile. He claimed to have traveled all over the world, and he brought with him recipes from far-off lands."

As my abuela stirred the bubbling pot of black beans, she continued her story. "My abuela was a curious woman, just like you. She was always eager to learn new things, especially when it came to cooking. So when the traveler offered to teach her his recipe for Sopa Negra, she jumped at the chance. He showed her how to season the beans with cumin and chili powder, how to simmer them slowly until they were tender and flavorful. And then he added a secret ingredient – a pinch of cocoa powder, to give the soup a rich, deep flavor unlike anything we had ever tasted before."

I listened with rapt attention as my abuela described the process of making Sopa Negra. She explained how the soup was traditionally served with a dollop of sour cream and a sprinkle of fresh cilantro, how it warmed the body and soul on a chilly night. I could almost taste the smoky, spicy flavors as she spoke, and I knew that I had to learn how to make this soup myself.

Over the years, I watched my abuela make Sopa Negra countless times. I helped her chop the onions and garlic, stir the pot, and taste the seasonings. And little by little, I began to understand the art of cooking – how a pinch of this and a dash of that could transform simple ingredients into something truly magical.

When my abuela passed away, she left me her recipe for Sopa Negra, along with a collection of other cherished recipes. I treasured these gifts, knowing that they were the key to keeping her memory alive. And so, whenever I make a pot of black bean soup, I think of my abuela and the traveler who brought us this delicious recipe from lands unknown.

As I sit here now, stirring a pot of Sopa Negra on a cold winter night, I can't help but smile at the memories that flood back to me. The scent of cumin and chili powder fills the air, mingling with the rich aroma of cocoa. And as I take a taste of the soup, I am transported back to that small village in the mountains of Mexico, where a curious young girl first learned the art of cooking from her beloved abuela.

I know that my abuela would be proud to see me carrying on her tradition, sharing her recipes with my own family and friends. And as I ladle out bowls of Sopa Negra for them to enjoy, I know that her spirit lives on in every savory spoonful. For me, this soup will always be more than just a dish – it is a taste of love, of tradition, of the bond that ties us together across generations. And for that, I am eternally grateful.