📝 About This Recipe
Sopa Negra is the soul of Costa Rican home cooking, a velvety and deeply flavorful black bean soup that transforms simple legumes into a gourmet experience. This traditional dish is celebrated for its unique poaching of eggs directly in the savory broth and its vibrant infusion of Lizano sauce and fresh cilantro. It is a nutritious, heartwarming staple that perfectly balances earthy richness with bright, herbaceous notes.
🥗 Ingredients
The Bean Base
- 1 pound Dried Black Beans (rinsed and picked over for stones)
- 8 cups Water (plus more if needed)
- 4 cloves Garlic (smashed)
- 1/2 Yellow Onion (left whole for the simmer)
- 2 teaspoons Salt (adjust to taste)
The Sofrito & Flavorings
- 2 tablespoons Vegetable Oil (or neutral oil)
- 1 medium Red Bell Pepper (finely diced)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 3 tablespoons Salsa Lizano (the essential Costa Rican condiment)
- 1/2 cup Fresh Cilantro (finely chopped, divided)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 4-6 large Eggs (one per serving)
- 1/2 cup Sour Cream or Natilla (for garnish)
- 1 large Avocado (sliced for serving)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the dried black beans, 8 cups of water, smashed garlic cloves, and the half onion. Bring to a rolling boil over high heat.
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2
Once boiling, reduce the heat to low, cover partially, and simmer gently for about 60-90 minutes, or until the beans are completely tender. Add more water if the level drops below the beans.
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3
Once the beans are soft, stir in the 2 teaspoons of salt. Remove the boiled onion half and the smashed garlic cloves and discard them.
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4
In a separate medium skillet, heat the vegetable oil over medium heat. Add the diced onion and red bell pepper, sautéing for 5-7 minutes until soft and translucent.
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5
Add the minced garlic to the skillet and cook for another 60 seconds until fragrant, being careful not to burn it.
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6
Transfer about 2 cups of the cooked beans and 1 cup of the cooking liquid into a blender. Blend until completely smooth to create a thick base.
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7
Pour the blended bean puree back into the main pot with the whole beans. Stir in the sautéed vegetables, Salsa Lizano, and half of the chopped cilantro.
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8
Bring the soup back to a very gentle simmer. Taste and adjust seasoning with additional salt, pepper, or Lizano sauce if desired.
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9
Carefully crack the eggs one by one and drop them directly into the simmering soup, spacing them apart. Do not stir the soup once the eggs are in.
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10
Cover the pot and let the eggs poach in the residual heat of the soup for 4-6 minutes, or until the whites are set but the yolks remain soft.
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11
To serve, use a large ladle to carefully scoop one egg into each individual bowl, then surround it with the rich bean soup.
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12
Garnish immediately with a dollop of sour cream (natilla), fresh avocado slices, and the remaining chopped cilantro.
💡 Chef's Tips
For the best texture, soak your beans overnight to ensure even cooking and better digestion. If you cannot find Salsa Lizano, a mix of Worcestershire sauce with a pinch of cumin and turmeric is a decent substitute, though the original is best. Don't salt the beans until they are tender; salting too early can toughen the skins of the legumes. To achieve a 'perfect' poached egg inside the soup, turn off the heat completely before cracking the eggs and let the carryover heat do the work under a tight lid. For a smokier profile, you can add a small piece of smoked ham hock or bacon to the initial bean boiling process.
🍽️ Serving Suggestions
Serve with a side of white rice (Arroz Blanco) to mix into the broth as you eat. Offer warm corn tortillas on the side for dipping and scooping the beans. Pair with a fresh 'Chifrijo' style salad of tomatoes and lime for a bright contrast. A glass of chilled 'Chanter' or a light lager balances the earthy richness of the soup. Add a few drops of hot sauce (like Chilero) for those who enjoy a spicy kick.