I was doing research for an article about how SOPA and PIPA, the two internet bills in the U.S. would affect Costa Rica and Central America and I kept finding recipes for soup. Sopa is the word for soup in Spanish.
So I thought we could have some fun and share one of the most popular soups from Costa Rica. Here is one of my favorite vegetarian recipes.
This in no way is meant to trivialize the serious of this debate, and I will post the policy article on SOPA soon.
Sopa Negra Recipe - Costa Rican Black Bean Soup
1 lb (450 gr.) Black beans.
8 cups (700 ml) water or a mix
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vegetable oil
salt and black pepper to taste
6 eggs
Finely chop
10-12 sprigs cilantro
1 small or medium onion
2 cloves garlic
1 small green, red, or yellow sweet pepper
If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off. Drain the beans and add water, salt, and half of the chopped ingredients. Bring to a boil. Cover the pan and reduce heat to very low simmer until beans are nearly soft (~ 2½ hours). Add the rest of the chopped ingredients, and vegetable oil, and cook an additional ½ hour. Add eggs for the final 2-4 minutes (depending on how you like your eggs cooked
.
Remove the eggs, peel and place one or two in each bowl before serving with warm corn tortillas.
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I love to hear from my readers. Let me know about your favorite place in Costa Rica. My e-mail address is LynnFarris@ymail.com
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