Sopa Negra

Sopa Negra, Costa Rica's version of chicken noodle soup, is one of the country's most popular dishes. The frigid climate in the upper zones of cloud forests is warded off with this meal. This is made with beans, onions, garlic, coriander, hard-boiled eggs, and tortillas by the locals.

Find this comfort food available in the highlands of the Central Valley.

Ingredients:

2 cups dried black, red, or pinto beans; 6 eggs; 2/3-cup vegetable oil; 8 cups water; 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 cloves garlic, crushed; 2 tablespoons fresh cilantro leaves, diced; Salt and ground pepper to taste

Instructions:

• Rinse beans well. Soak in water in a saucepan for 2 hours.

• Bring to a boil. Cover and simmer until beans are soft about 1/2 hours. Remove from heat.

• Liquefy beans with their liquid, onions, bell peppers, 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.