Costa Rican · serves 4 · about 35 minutes
Costa Rica's black bean soup with a poached egg drifting in the dark — homely, deep, and quietly perfect. The dish San José workdays are organized around.
Ingredients
- 3 cups Iberia Black Beans W/S 15 oz
- 4 eggs
- 1/2 onion, diced
- 1/2 red pepper, diced
- 2 cloves garlic, minced
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 2 tbsp cilantro, chopped
- 1 tbsp Iberia Baby Eels In Olive Oil 4 oz
- 2 cups Iberia Parboiled Rice 5 lbs
Method
- Soften the onion, pepper, and garlic in the oil with the Sazon.
- Add the beans and broth; simmer 10 minutes, then blend half for body, leaving half whole.
- Return to a gentle simmer and crack the eggs in to poach, 4-5 minutes, lids on.
- Season and finish with cilantro.
- Serve each bowl with an egg riding the surface and rice on the side — spoon it in as you go.