Sopa Negra
Black Bean Soup (Sopa de Frijoles Negros)
Black Bean Soup

1 can of cooked black beans drained
1 medium onion
1/2 cup cilantro
1 tsp. Worcestershire Sauce
1/4 cup oil
2 cups of water
1 Hard boiled egg per portion

Fry the onion and cilantro until onion is crystallized. Add rest of
ingredients and liquify. It is hearty soup and it is usually served with a
hard boiled egg in it and croutons.



Sopa Negra
Makes about 12 cups. Blender needed.

6 cups Frijoles Negros, cooked
1/2 bunch fresh cilantro (coriander leaves)
1 or 2 small vidalia or Spanish onions
1-3 Tbsp. extra virgin olive oil
1-2 tsp. salt
2 tsp. curry powder
1 tsp. black pepper

Drain beans and place the cooking water into a large soup pot. Put beans
and a bit of cooking liquid into a blender or food processor and liquify.
Add the resulting bean paste to the pot. Add salt, pepper and curry powder
and bring to boil. Cover, reduce heat and simmer (at least 15 minutes)
until ready to serve. Meanwhile, chop onions very finely and wash and chop
cilantro finely (including stems). This soup does not keep well once
remaining steps have been completed. The soup can be frozen or
refrigerated by pausing here and storing the uncooked onions and cilantro
in one container and the bean mixture in another. When ready to proceed,
defrost the ingredients and continue with the directions.

Stovetop Method: Heat 2-3 Tbsp. oil in skillet and saute onions and
cilantro briefly until soft (not brown, about 2 minutes). Set aside until
ready to serve soup.

Microwave Method: Put chopped onions and cilantro in a microwave container
and cover with 1-2 Tbsp oil. Cook on high power for 90 seconds. Set aside
until ready to serve.

Bring soup to boil and add onion/cilantro mixture and stir for 30 seconds.
Serve immediately, garnished with a sprig of fresh cilantro.

Options:
1) Bring soup to boil and add Chinese noodles or rice vermicelli and cook
2-3 minutes before adding the onion/cilantro mixture.
2) Bring soup to boil and add slices of fresh avocado and heat for 1- 2
minutes before adding the onion/cilantro mixture.


Source: Recipes from Costa Rica
(http://www.veg.on.ca/newsletr/janfeb97/costarica.html).


Black Bean Soup (Sopa de Frijoles Negros)

1 pound black beans (turtle beans)
Rinse beans, cover with water and soak overnight
Next day cook with at least 7 cups of water for 3 hours
Add more water if necessary

When almost soft add:
1 tablespoon of cooking oil
1/2 cup of diced onion
2 cloves of garlic (chopped)
1 chopped green or red bell pepper
1/2 cup chopped celery
1/2 cup fresh cilantro (use fresh only!)
Salt and pepper to taste.

Hints for serving: Add fresh lemon juice, Tabasco, sour cream, chives, or
green onions to enhance flavor Or add one or two eggs, cook for another 3
minutes and serve with flour or corn tortillas.


Source: Costa Rican Food (http://www.puravida.com/cr/recipes.html).


Sopa Negra
Makes about 12 cups. Blender needed.

6 cups Frijoles Negros de Dona Elvia
1/2 bunch fresh cilantro (coriander leaves)
1 or 2 small vidalia or Spanish onions
1-3 Tbsp. extra virgin olive oil
1-2 tsp. salt
2 tsp. curry powder
1 tsp. black pepper

Drain beans and place the cooking water into a large soup pot. Put beans
and a bit of cooking liquid into a blender or food processor and liquify.
Add the resulting bean paste to the pot. Add salt, pepper and curry powder
and bring to boil. Cover, reduce heat and simmer (at least 15 minutes)
until ready to serve. Meanwhile, chop onions very finely and wash and chop
cilantro finely (including stems). This soup does not keep well once
remaining steps have been completed. The soup can be frozen or
refrigerated by pausing here and storing the uncooked onions and cilantro
in one container and the bean mixture in another. When ready to proceed,
defrost the ingredients and continue with the directions.

Stovetop Method: Heat 2-3 Tbsp. oil in skillet and saute onions and
cilantro briefly until soft (not brown, about 2 minutes). Set aside until
ready to serve soup.

Microwave Method: Put chopped onions and cilantro in a microwave container
and cover with 1-2 Tbsp oil. Cook on high power for 90 seconds. Set aside
until ready to serve.

Bring soup to boil and add onion/cilantro mixture and stir for 30 seconds.
Serve immediately, garnished with a sprig of fresh cilantro.

Options:
1) Bring soup to boil and add Chinese noodles or rice vermicelli and cook
2-3 minutes before adding the onion/cilantro mixture.
2) Bring soup to boil and add slices of fresh avocado and heat for 1- 2
minutes before adding the onion/cilantro mixture.


Source: Recipes from Costa Rica
(http://www.veg.on.ca/newsletr/janfeb97/costarica.html).



Makes about 12 cups. Blender needed.

6 cups Frijoles Negros de Dona Elvia
1/2 bunch fresh cilantro (coriander leaves)
1 or 2 small vidalia or Spanish onions
1-3 Tbsp. extra virgin olive oil
1-2 tsp. salt
2 tsp. curry powder
1 tsp. black pepper

Drain beans and place the cooking water into a large soup pot. Put beans
and a bit of cooking liquid into a blender or food processor and liquify.
Add the resulting bean paste to the pot. Add salt, pepper and curry powder
and bring to boil. Cover, reduce heat and simmer (at least 15 minutes)
until ready to serve. Meanwhile, chop onions very finely and wash and chop
cilantro finely (including stems). This soup does not keep well once
remaining steps have been completed. The soup can be frozen or
refrigerated by pausing here and storing the uncooked onions and cilantro
in one container and the bean mixture in another. When ready to proceed,
defrost the ingredients and continue with the directions.

Stovetop Method: Heat 2-3 Tbsp. oil in skillet and saute onions and
cilantro briefly until soft (not brown, about 2 minutes). Set aside until
ready to serve soup.

Microwave Method: Put chopped onions and cilantro in a microwave container
and cover with 1-2 Tbsp oil. Cook on high power for 90 seconds. Set aside
until ready to serve.

Bring soup to boil and add onion/cilantro mixture and stir for 30 seconds.
Serve immediately, garnished with a sprig of fresh cilantro.

Options:
1) Bring soup to boil and add Chinese noodles or rice vermicelli and cook
2-3 minutes before adding the onion/cilantro mixture.
2) Bring soup to boil and add slices of fresh avocado and heat for 1- 2
minutes before adding the onion/cilantro mixture.


Source: Recipes from Costa Rica
(http://www.veg.on.ca/newsletr/janfeb97/costarica.html).


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