Sopa Negra (Costa Rican Black Bean Soup)

Sopa negra, or Costa Rican black bean soup is a traditional delicacy from the southern region of Costa Rica. It’s a simple, comforting, flavorful, creamy soup made with black beans and seasoned with sautéed vegetables.

This soup is great for a cold day or a night when you don’t have much time to cook something complicated.

The history of sopa negra in Costa Rica

Sopa negra means “black soup” in Spanish, due to the dark color the black bean gives to this soup.

The soup is said to have been created by coffee plantation workers, who used the ingredients at their disposal to prepare cheap and filling meals. Over the years, sopa negra has become a traditional Costa Rican dish, served in restaurants, homes, and local markets.

Every Costa Rican home has a pressure cooker where they prepare beans every morning. They then use these beans in the different meals of the day.

Ingredients

Our recipe is a simplification of the traditional recipe where the beans are soaked overnight and then cooked the next day in a pressure cooker.

To simplify, we are using canned beans, and to give the soup more flavor, we use chicken broth. We use the traditional vegetables that give this black soup that authentic flavor.

• Canned black beans: if you can, choose one without added salt
• Vegetal oil
• Garlic
• Celery
• Red or green pepper
• Culantro: This can be found at Latin American or Asian stores. If you can’t find it, use cilantro.
• Chicken broth: without added salt
• Hard-boiled egg
• Cilantro
• Avocado
• Salt and pepper to taste

What’s the difference between cilantro and culantro?

Cilantro, with its fresh, citrusy flavor, is a popular ingredient in cuisines worldwide, used both fresh and in seed form (coriander) in dishes such as sauces, salads, and as a finishing touch to many dishes.

Culantro, although less well-known, offers a more intense flavor. With its robust and slightly bitter flavor, is commonly used in Caribbean and Asian cuisines for dishes that require longer cooking, such as stews, soups, and casseroles.

You can substitute cilantro for culantro, but the flavor will be slightly different. You will also need more cilantro to get the same flavor intensity since culantro has a stronger flavor.

How to make soupa negra black bean soup

This is a simple soup to prepare, and using canned beans makes it a perfect adaptation for a busy evening.

• Chop the vegetables roughly, and sautee uncovered until they are soft.
• Drain and rinse the canned black beans, and add them to the vegetables along with the chicken broth. Simmer for 20 minutes.
• Remove from the stove, and blend the soup.
• Pour the creamy soup back into the pot, add salt and pepper to taste, and simmer for another 5 minutes.
• Serve each plate with hard-boiled eggs, sliced avocados, and cilantro.

How to store and freeze sopa negra

Sopa negra can be kept in a sealed container in the refrigerator for up to 5 days.

This is a nice soup to make in large batches and freeze in individual portions. It will keep well in the freezer for up to 3 months. Defrost in the refrigerator overnight or on the counter for a few hours. Reheat in the microwave or on the stovetop.

Can I use dried beans for this black bean soup?

This soup can be made with dry black beans.

The night before soak 1 cup of dry black beans.

To a large pot, add beans and about 5 cups of water. Cook until tender (about 2 to 2.5 hours). Keep an eye, just in case it needs more water. (Depending on your beans, they may take more or less time to cook to tender.)

Once tender, drain (keep the water and use it instead of the chicken broth). Follow the rest of the instructions for the soup.