SOPA NEGRA (Costa Rican Black Bean Soup)
We just arrived back from the most wonderful advenurous trip to Costa Rica.
One of the many things we enjoyed was an invitation into the home
of two women who prepared for us one of the most delicious meals
we have ever eaten.
Costa Rican cuisine at its base is simple and fresh
with well-seasoned but surprisingly not spicy
beans and rice served at every meal.
We found the spicy was usually served on the side.
One of the dishes (one of many) we enjoyed was Sopa Negra
or Black Bean Soup.
Simple and quick to prepare,
I thought it would be the best offering
for all of us who cook in a small galley or land kitchen.
…and regardless of the size of your prep area,
easy, fresh and healthy is always a plus.
SOPA NEGRA (Black Bean Soup)
4 cups cooked black beans with liquid
(I cooked 1 cup of black beans in the pressure cooker for 40 minutes
but 2-18oz cans of beans will do as well)
1/2 red pepper, chopped
1 small onion, chopped
2-3 cloves garlic, minced
oil for sautéing
1-1/2 cups chopped tomatoes (either fresh or canned)
1 jalapeno pepper, minced (optional but we like the spice)
1/2 bunch of cilantro or parsley, chopped
sea salt and pepper to taste
Tobasco sauce to taste (optional)
Plain Greek yogurt or sour cream to garnish.
Saute garlic, onion, red pepper and jalapeno in oil until softened but not browned.
Add tomatoes and simmer for a minute or two.
Blend half of the beans and liquid until smooth.
It’s not necessary that it be completely creamy.
Add the blended beans along with the rest of the beans and liquid to the pot
and simmer for 5 – 10 minutes to let the flavours meld.
Stir in the cilantro or parsley.
Season to taste.
Serve with a dollop of plain yogurt.
Galley Kat Note
Vegan, vegetarian or adapted for meat lovers,
this is the perfect dish for all.
I had some grilled chicken so I cut up about 1 cup and added it at the end.
There was enough left over for a side of soup the next day,
so I added some cooked red quinoa to extend the portions.
Ingredients for this yummy soup are definitely coming onboard with us
when we are back on R.E.D. next summer.