Sopa Negra (Black Bean Soup)


The element of surprise is great but when it comes to food you hope to have luck on your side. Living in Coata Rica with a host family,  I am often surprised with different dinners composed of traditional recipes from Costa Rica. My host family was kind enough to teach me how to cook this delicious, simple and nutritious soup. The plantains and Lizano “Salsa Ingles” make the soup officially Costa Rican but it can be made with carrots and Worcester sauces as substitutions.


  • 4 cups black beans
  • 6 cups water
  • 2 plantains, sliced
  • 1 large tomato, chopped
  • 1 red pepper, chopped
  • 2 garlic cloves,crushed
  • 1 small onion
  • 1 teaspoon salt
  • fresh cilantro, finely chopped
  • 2 tablespoon Lizano “Salsa Ingles” (only found in Costa Rica) as a substitue, use 1 tablespoon Worcester Sauce
  • 1 tablespoon mustard
  • 4 hard boiled eggs, minced


1. Put 1 kg black beans in a crock pot in water with salt, 1 onion and garlic overnight to hydrate them. Make plenty of beans and use them for various dishes such as gallo pinto.Image

2. Chop the onion, tomato, pepper and the garlic and saute until blends into a sauceImage

3. Blend 2 cup of beans and 2 cup of water and 1/2 of onion, then add to soup pot.


4. Slice plantains and boil in water for 10 minutes, then drain the plantains and add to the soup


5.Add salsa Ingles, garlic powder, mustard and the rest of the beans (2 cups) and let it boil.


6. Garnish with hard boiled eggs and cilantro when ready to eat


7. Enjoy a traditional Costa Rica soup with some added rice and great company


Preparation Time: 1 hour

Difficulty: easy


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