Traditional Costa Rican 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.

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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