Sopa Negra (Black Bean Soup)
Recipe category
Country
Source
Ana's Mom
This rich soup made with black beans or porotos, is customarily eaten in the evenings with freshly cooked beans, setting aside a portion of the beans for the next day's meal.
For the beans to be soft, they should be soaked for at least 2 hours before cooking, and some bean varieties need to be soak from the night before to be soften. During this period the beans absorb the water and increase in size, so you should make sure they are always covered with water and add more if necessary.
A common variation is to use hard-boiled instead of poached eggs. To cook hard-boiled eggs in the broth, wash the shells very well and cook them for 3 to 5 minutes. For poached eggs, place them also on top of the black broth separated around the pot.
Preparation time
30 minutes
Cooking time
105 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1.5
Black Beans soaked from the night before
2.5
Water
2
bay leaves
2
cloves of garlic, minced
1
Medium onion finely chopped
1
celery stalk finely chopped
8
eggs
1
bunch of cilantro
Salt and pepper to taste
Directions
- In a large pot add the beans previously soaked, discarding the water used for soaking. Add the bay leaves, cover with water and let cook for 1½ hours (or ½ hour in a pressure cooker). Cooking time may vary depending on the quality of the beans.
- Once softened, remove one cup of beans and grind or blend them and return to the broth, add the spices except the cilantro, salt and pepper and let cook over low heat until it thickens to the desired consistency.
- Add the eggs and let them shimmer for 3 to 5 minutes depending on the desired consistency.
- Serve one egg on each plate with chopped cilantro. (Optional: you can add other spices to the broth including tabasco sauce or Worcestershire sauce).