RCI-SP.003.0612.001
Sopa Negra
black bean Soup
Prep20 min
Cook5 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- lb (450 gr.) black beans. Fresh are best but most likely you’ll find them dried.1 unit
- (700 ml) chicken broth or water or a mix8 cups
- ½ teaspoon
- 1 Tablespoon
- 1 unit
- 6 unit
- cilantro (coriander leaf) fresh or frozen10-12 sprigsnot dried!
- 1 small
- 5 cloves
- green1 smallred, or yellow sweet pepper
Method
1
Rinse the dried black beans under cold water and pick through them to remove any debris or shriveled beans.
5 minutes
2
Bring the chicken broth or water to a boil in a large pot, then add the cleaned black beans and ½ teaspoon salt.
60 minutes
3
Simmer the beans for approximately 1 hour until they are very tender and begin to break apart when stirred.
30 minutes
4
While the beans cook, finely dice the onion, mince the garlic cloves, and chop the green pepper into small pieces.
10 minutes
5
Heat the vegetable oil in a skillet over medium heat, then sauté the diced onion, minced garlic, and chopped pepper until softened, about 5 minutes.
5 minutes
6
Transfer the sautéed vegetables to the pot of cooked beans and stir well to combine.
2 minutes
7
Season the soup with salt and black pepper to taste, stirring gently.
1 minutes
8
Create small wells in the soup and carefully crack the eggs directly into the pot, spacing them evenly so they poach gently in the hot broth.
1 minutes
9
Simmer for 3-5 minutes until the egg whites are set but the yolks remain slightly runny, depending on preference.
4 minutes
10
Chop the fresh cilantro leaves and sprinkle generously over the soup just before serving in warm bowls.
2 minutes