Best 3 Costa Rican Black Bean Soup Recipes
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.
PUERTO RICAN-STYLE BLACK BEAN SOUP
Categories Soup/Stew Food Processor Bean Vegetarian Quick & Easy Wheat/Gluten-Free Lunch Lime Bon Appétit Sugar Conscious
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Stir 1 tablespoon seasoning blend in heavy medium saucepan over medium heat until fragrant and slightly darker in color, about 4 minutes. Transfer seasoning to processor. Add black beans, vegetable broth and olive oil to processor and purée until mixture is almost smooth, scraping down sides of bowl occasionally. Transfer purée to same saucepan. Bring to boil, stirring occasionally. Mix in lime juice. Season soup to taste with salt and pepper. Serve with lime wedges.
TRADITIONAL COSTA RICAN BEAN SOUP
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
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
Tips:
- Use dried black beans: Dried black beans are more flavorful and nutritious than canned beans. If you're using dried beans, be sure to soak them overnight before cooking.
- Sauté the aromatics: Sautéing the onions, garlic, and bell peppers in a little bit of oil helps to release their flavors and create a more flavorful soup.
- Use a good quality vegetable broth: The vegetable broth is the base of the soup, so it's important to use a good quality broth. Look for a broth that is low in sodium and has a rich flavor.
- Simmer the soup for at least 30 minutes: Simmering the soup for at least 30 minutes allows the flavors to meld together and the beans to soften.
- Season the soup to taste: Be sure to taste the soup before serving and adjust the seasonings as needed.
Conclusion:
Costa Rican black bean soup is a delicious, hearty, and nutritious soup that is perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. Whether you like your soup spicy or mild, this recipe is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give Costa Rican black bean soup a try! You won't be disappointed.
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