Dish
Sopa negra
Black bean soup
Sopa negra is made by sautéing onions and garlic in olive oil, then adding black beans and vegetable broth. The soup is simmered until the beans are tender, then diced vegetables such as carrots, celery, and bell peppers are added and cooked until tender. Sopa negra is seasoned with salt, pepper, and cumin. The soup is typically served with a dollop of sour cream and a sprinkle of chopped cilantro.
Origins and history
Sopa negra originated in Costa Rica and is a popular dish in Central American cuisine. It is often served as a main course.
Dietary considerations
Vegetarian, vegan, gluten-free
Variations
There are many variations of Sopa negra, some recipes call for the addition of rice or other grains, while others use different spices such as coriander or oregano.
Presentation and garnishing
Sopa negra can be garnished with a drizzle of olive oil, a sprinkle of cumin, or a few croutons.
Tips & Tricks
To make Sopa negra even heartier, add some cooked rice or quinoa to the soup.
Side-dishes
Sopa negra can be served with a variety of side dishes such as tortilla chips, avocado, or a simple salad.
Drink pairings
Sopa negra pairs well with a light beer such as a pilsner or lager.
Delicious Sopa negra recipes
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