Costa Rican Black Bean Soup Recipes

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COSTA RICAN BLACK BEAN SOUP



Costa Rican Black Bean Soup image

This sounds like a really good black bean soup...though I love most ALL black bean soup! I'll update once I've tried it. I'm posting this for ZWT 4. This is a recipe I got by Cinda Sanners from her "Soup Buffet" show.

Provided by Enjolinfam

Categories     Black Beans

Time 50m

Yield 8 1 cup servings

Number Of Ingredients 20

1 cup celery, finely diced
1 medium sweet onion, finely diced
1 medium red pepper, finely diced
1 cup fresh tomato, chopped
1 teaspoon fresh garlic, minced
1 teaspoon fresh ginger, minced (optional)
1 tablespoon canola oil or 1 tablespoon olive oil
3 cups black beans, canned including liquid (4 - 15 oz. cans)
3 cups vegetable stock
1 teaspoon oregano
1 teaspoon cumin
3/4 teaspoon celery salt
3/4 teaspoon coriander powder
1/2 teaspoon thyme
1/2 teaspoon cayenne
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 teaspoon allspice
salt
sour cream, can add a spoonful on top (optional)

Steps:

  • In a large stock pot, sauté celery, onion, red pepper, tomatoes, garlic and ginger in oil over medium heat until vegetables are tender and onion is clear.
  • Add remaining ingredients, bring to a boil and simmer for 30 minutes. Serve hot.

PUERTO RICAN-STYLE BLACK BEAN SOUP



Puerto Rican-Style Black Bean Soup image

Categories     Soup/Stew     Food Processor     Bean     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Lunch     Lime     Bon Appétit     Sugar Conscious

Yield Serves 2; can be doubled

Number Of Ingredients 6

1 tablespoon Caribbean jerk seasoning blend
2 15- to 16-ounce cans Caribbean-style or regular black beans, drained
1 1/4 cups canned vegetable broth
3 tablespoons olive oil
2 tablespoons fresh lime juice
Lime wedges

Steps:

  • Stir 1 tablespoon seasoning blend in heavy medium saucepan over medium heat until fragrant and slightly darker in color, about 4 minutes. Transfer seasoning to processor. Add black beans, vegetable broth and olive oil to processor and purée until mixture is almost smooth, scraping down sides of bowl occasionally. Transfer purée to same saucepan. Bring to boil, stirring occasionally. Mix in lime juice. Season soup to taste with salt and pepper. Serve with lime wedges.

TRADITIONAL COSTA RICAN BEAN SOUP



Traditional Costa Rican Bean Soup image

One of the local favorites in Costa Rica, it's a wonderful and comforting meal. Black beans are the best in my opinion! I would recommend spicing this up a little with some hot sauce or even some slices of fresh hot peppers! It's very simple to make as well.

Provided by sassafrasnanc

Categories     Black Beans

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

2 cups dried black beans (substitute with red beans or pinto beans)
6 eggs
2/3 cup lard or 2/3 cup vegetable oil
8 cups water
1 1/2 cups yellow onions, diced
1 cup red bell pepper, chopped
1 teaspoon oregano
1/4 cup cilantro, chopped
1 celery rib, chopped
3 garlic cloves, crushed
2 tablespoons fresh cilantro leaves, diced
salt and pepper

Steps:

  • Rinse beans well.
  • Soak beans in water in a saucepan for 2 hours.
  • Bring to a boil.
  • Cover and simmer until beans are soft about 1 ½ hours. Remove from heat.
  • Puree beans with their liquid, onions, bell peepers, oregano, cilantro, celery, garlic, and cilantro in a blender.
  • Transfer to a saucepan and heat the soup at medium low temperature.
  • Poach eggs in soup.
  • Serve hot w/ fried flour or corn tortillas.

Nutrition Facts : Calories 527.5, Fat 28.8, SaturatedFat 10.8, Cholesterol 233.2, Sodium 89.6, Carbohydrate 47.2, Fiber 11.2, Sugar 4.8, Protein 21.1

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