A thick, velvety black bean soup with a poached egg nestled on top, seasoned with cumin, cilantro, and Lizano sauce — comfort in a bowl.
Ingredients
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4 cups cooked black beans with liquid
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1 onion, diced
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3 cloves garlic, minced
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1 red bell pepper, diced
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2 tsp cumin
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2 tbsp Lizano sauce
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1 tbsp vegetable oil
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4 eggs
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1/4 cup fresh cilantro, chopped
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Salt and pepper
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Sour cream for serving
Instructions
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1
Saute onion, garlic, and bell pepper in oil until softened, about 5 min.
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2
Add beans with their liquid, cumin, and Lizano sauce. Simmer 15 min.
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3
Blend half the soup until smooth, return to pot for a thick-but-chunky texture.
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4
Make 4 small wells in the simmering soup. Crack an egg into each well.
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5
Cover and poach eggs 4-5 min until whites are set but yolks remain runny.
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6
Serve in deep bowls, one egg per serving, topped with cilantro and sour cream.
Did You Know?
Sopa negra is considered the ultimate rainy-season comfort food in Costa Rica, where afternoon storms are a daily ritual from May to November.