Difference between revisions of "Sopa Negra"
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* 1 small green, red, or yellow [[sweet pepper]] | * 1 small green, red, or yellow [[sweet pepper]] | ||
| − | == | + | == Procedures == |
# If beans are dried, cover with [[water]] and soak overnight, if they are fresh, just rise them off. | # If beans are dried, cover with [[water]] and soak overnight, if they are fresh, just rise them off. | ||
# Drain the beans and add [[water]] or [[chicken broth]], [[salt]], and half of the chopped ingredients. | # Drain the beans and add [[water]] or [[chicken broth]], [[salt]], and half of the chopped ingredients. | ||
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# Remove about half the beans and reserve for gallo pinto or to mash and refry (you can leave all the beans in but typically some are removed). | # Remove about half the beans and reserve for gallo pinto or to mash and refry (you can leave all the beans in but typically some are removed). | ||
[[Category:Black bean Recipes]] | [[Category:Black bean Recipes]] | ||
| − | [[Category: | + | [[Category:Broth Recipes]] |
| − | [[Category:Costa Rican | + | [[Category:Costa Rican cuisine]] |
| − | [[Category:Costa Rican | + | |
| − | [[Category:Recipes | + | [[Category:Costa Rican cuisine]] |
| + | [[Category:Soup Recipes]] | ||
Latest revision as of 08:24, 14 July 2012
Description
black bean Soup
Ingredients
- 1 lb (450 gr.) black beans. Fresh are best but most likely you’ll find them dried.
- 8 cups (700 ml) chicken broth or water or a mix
- ½ teaspoon (2.5 ml) salt
- 1 Tablespoon (15 ml) vegetable oil
- salt and black pepper to taste
- 6 eggs
Finely chop
- 10-12 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
- 1 small or medium Onion
- 5 cloves garlic
- 1 small green, red, or yellow sweet pepper
Procedures
- If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off.
- Drain the beans and add water or chicken broth, salt, and half of the chopped ingredients.
- Bring to a boil.
- Cover the pan and reduce heat to very low simmer until beans are nearly soft (~ 2½ hours).
- Add the rest of the chopped ingredients, and vegetable oil, and cook an additional ½ hour.
- Add eggs for the final 2–4 minutes (depending on how you like your eggs cooked).
- Remove about half the beans and reserve for gallo pinto or to mash and refry (you can leave all the beans in but typically some are removed).
