Costa Rican Black Bean Soup

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A comforting, deeply flavored black bean soup that is a staple of Costa Rican home cooking, especially on cool highland evenings. Sweet chili peppers, fresh cilantro, and a splash of Salsa Lizano give it a distinctly Tico character. It is traditionally ladled over rice and crowned with a poached egg and slices of avocado.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 49 gCarbs
• 11 gFiber
• 3 gSugar
• 19 gProtein
• 510 mgSodium
• 780 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the sofrito

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 Costa Rican sweet chili peppers or 1 Anaheim pepper, minced

For the soup

• 2 (15 oz) cans black beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• 1 tbsp Salsa Lizano or Worcestershire sauce
• 1 medium carrot, diced
• 1/2 cup chopped fresh cilantro
• Salt and freshly ground black pepper to taste

For serving

• 2 cups cooked white rice
• 4 large eggs
• 1 ripe avocado, sliced
• Lime wedges
• Extra fresh cilantro for garnish

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook for 5 minutes until softened and lightly golden.
2. Stir in the garlic and sweet chili peppers and cook for 1 minute until fragrant, taking care not to brown the garlic.
3. Add the black beans, broth, cumin, oregano, bay leaf, and Salsa Lizano. Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
4. Remove the bay leaf. Using an immersion blender, pulse the soup a few times to partially blend and thicken it while leaving plenty of whole beans for texture. Alternatively, mash about a third of the beans against the side of the pot with a wooden spoon.
5. Stir in the carrot and cilantro, then simmer for another 8 to 10 minutes until the carrot is tender. Taste and season generously with salt and pepper.
6. While the soup finishes, poach the eggs in gently simmering water with a splash of vinegar until the whites are set but the yolks stay runny, about 3 to 4 minutes.
7. Ladle the soup over a generous scoop of rice in each bowl. Top with a poached egg, avocado slices, fresh cilantro, and a squeeze of lime. Serve hot.

Cook’s Notes

• For a deeper, earthier flavor, use dried black beans soaked overnight and simmered until tender before starting the recipe.
• Costa Rican sweet chili peppers (chilillos) are mild and slightly fruity; Anaheim or even a thin slice of jalapeño will work if you cannot find them.
• A squeeze of fresh lime juice at the end brightens the earthy beans and lifts the whole bowl.
• Salsa Lizano is the Costa Rican cousin of Worcestershire sauce and adds a tangy, mildly sweet depth that is hard to replicate, so seek it out at Latin markets if possible.
• For a heartier version, simmer a smoked ham hock or a strip of bacon in the broth from the start and remove before blending.

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