Sopa Negra - Bean Soup
Cooking Time: 2 hours 30 min Yield: 6 servings Level: Intermediate
2 tablespoons fresh cilantro leaves, diced
2 cups dried black, red, or pinto beans
Salt and ground pepper to taste
2/3-cup vegetable oil
8 cups water
1 1/2 cups yellow onion, diced
1 cup red bell pepper, chopped
1 teaspoon of oregano
1/4 cup cilantro, chopped
1 rib celery, chopped
2 gloves garlic, crushed
- Rinse beans well. Soak in water in a saucepan for 2 hours.
- Bring to a boil. Cover and simmer until beans are soft about 1 1/2 hours. Remove from heat.
- Liquefy beans with their liquid, onions, bell peepers, oregano, cilantro, celery, garlic, and cilantro in a blender.
- Transfer to a saucepan. Heat bean liquid over medium low. Poach eggs in soup. Serve hot.