Cooking with kids is a great way to get them engaged in the food preparation process to enjoy and appreciate food – as well as a time to learn more about the Spanish culture! Today on the blog post we are sharing a wonderful recipe to try and enjoy at home – especially because it’s starting to get a bit chilly and fall is the perfect time for this Costa Rican Style Black Bean Soup:
- 1 lb Dry Black Beans
- 8 cups chicken broth or water or a mix of both
- ½ tsp salt 1 Tablespoon
- 1 Tablespoon Vegetable Oil
- Salt and black pepper to taste
- 6 eggs
- 10-12 sprig cilantro fresh or frozen (finely chopped)
- 1 small-medium onion
- 2 cloves garlic
- 1 small green, red, or yellow pepper
Cover beans with water and soak overnight. Drain beans and add water or broth and half of chopped ingredients. Bring to a boil. Cover pan and reduce heat to very low and simmer beans till they are nearly soft (2 ½ hours). Add rest of chopped ingredients and vegetable oil, cook an additional ½ hour. Add eggs for final 2-4 minutes (depending on how you like them cooked). Remove half the beans and reserve for gallo pinto or to mash and refry or just leave all the beans in. Remove eggs, peel, and place one or two in each bowl. Serve with warm corn tortillas!
After you cook the soup together, put on some typical music from Costa Rica and enjoy!!