Costa Rican Style Black Bean and Egg Soup Recipe

Name: Costa Rican Style Black Bean and Egg Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried black beans; 1 garlic clove; 6 cups hot water; 2 teaspoons coarse sea salt; ¼ cup olive oil; 1 large yellow onion, diced; 2 carrots, peeled and diced; 1 large bell pepper, your choice of color; 1 teaspoon coarse sea salt; lots of freshly cracked black pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; ⅓ cup water, for deglazing pot; 1 recipe slow cooked black beans, above; 6 eggs

Servings: persons

1 lb dried black beans
1 garlic clove
6 cups hot water
2 teaspoons coarse sea salt
¼ cup olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
1 large bell pepper, your choice of color
1 teaspoon coarse sea salt
lots of freshly cracked black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
⅓ cup water, for deglazing pot
1 recipe slow cooked black beans, above
6 eggs

1
Rinse beans well in a colander, then spread out on a baking sheet and sort out any rocks or bad looking beans.
2
Place the beans in a slow cooker, and the garlic clove, and cover with hot water.
3
Do not salt the beans at this point or the skins will get tough.
4
Cook on low heat for 5 to 6 hours.
5
Test for doneness.
6
Turn off the heat and add the salt.
7
Let the beans rest until youre ready to start the soup.
8
Warm the olive oil in a large pot over medium high and add the onion, carrots, bell pepper, sea salt, pepper, garlic powder, and onion powder.
9
Stir to combine and cook stirring occasionally until the vegetables are tender and the onions start to brown.
10
About 10 to 15 minutes.
11
Add the water to the pot and deglaze the bottom of the pan.
12
Meanwhile puree 2 cups of the black beans with the garlic clove they were cooked with.
13
Add the puree and the rest of the black beans with their liquid to the soup pot.
14
Cook stirring often until bubbly.
15
Carefully crack the eggs into prep bowls, one per prep bowl.
16
Then slide eggs gently into the soup pot and cover with a lid.
17
Cook for a couple of minutes until the egg whites solidify but leave the yolks runny to taste.
18
To serve, scoop up the beans with an egg into individual bowls.
19
Garnish as desired and serve with tortillas.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb dried black beans, 1 garlic clove, 6 cups hot water, 2 teaspoons coarse sea salt, and more.

Yes, Costa Rican Style Black Bean and Egg Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Costa Rican Style Black Bean and Egg Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions