Costa Rican Style Black Bean And Egg Soup Recipes
COSTA RICAN STYLE BLACK BEAN AND EGG SOUP
from "the cooking photographer" - http://www.thecookingphotographer.com/2010/03/kathias-costa-rican-style-black-bean.html
Provided by ellie3763
Categories Stew
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Warm the olive oil in a large pot over medium high and add the onion, carrots, bell pepper, sea salt, pepper, garlic powder, and onion powder. Stir to combine and cook stirring occasionally until the vegetables are tender and the onions start to brown. About 10 to 15 minutes.
- Add the water to the pot and deglaze the bottom of the pan. Puree 2 cups of the black beans with two garlic cloves. Add the puree and the rest of the black beans with their liquid to the soup pot. Cook stirring often until bubbly.
- Carefully crack the eggs into prep bowls, one per prep bowl. Then slide eggs gently into the soup pot and cover with a lid. Cook for a couple of minutes until the egg whites solidify but leave the yolks runny to taste.
- To serve, scoop up the beans with an egg into individual bowls. Garnish as desired and serve with tortillas.
Nutrition Facts : Calories 439.8, Fat 14.9, SaturatedFat 3.1, Cholesterol 186, Sodium 474.4, Carbohydrate 53.5, Fiber 18.9, Sugar 2.7, Protein 24.8
COSTA RICAN BLACK BEAN SOUP
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
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.
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