Sopa negra or black bean soup is a soup from Central America. I remember that the last time I ate it was when I escaped the hot city of León in Nicaragua, and went a day to the beach to get some fresh air. There I had a huge bowl of sopa negra for lunch. Although it was delicious, I still find it strange that I loved the soup so much despite the warm weather. I always associate soup with cold weather. That’s why I thought it’s a good time to try to make sopa negra to warm you feel all warm inside during this autumn.
Ingredients (4 portions):
- 2 cups of black beans
- 3 garlic cloves, 2 of them finally chopped
- 1 white onion finally chopped
- 1 sweet pepper finally chopped
- 100 grams of bacon
- 4 eggs
- 1 tbsp of heavy cream
- 1 sprig of fresh thyme
- 1 sprig of fresh oregano
- fresh coriander to taste, chopped
For the vegetarians, just leave the bacon out.
The name already gives it away: black beans are the main ingredient. It’s hard to find them, but here in Brussels I’ve found dried black beans in a shop selling African products. There must be a similar shop in your city.
Start the preparations a day before, because you’re going to need the time to soak the beans. Use 3 cups of water for 1 cup of dried beans. In this case it’s 6 cups of water and 2 cups of dried beans. Let them soak overnight.
The next day, throw away the water, and rinse the beans with clean water. If you’ve a pressure cooker put the beans in there. It will save you a lot of time. If not, use a big pot. Add 4 cups of water, 1 (whole) garlic clove, the oregano and the thyme. Use enough water to cover beans by about 2 fingers. Bring the pot to a boil, and reduce the heat to simmer gently until the beans are tender. For the pressure cooker, it will take 30 – 40 minutes, and around an hour for a normal pot.
Strain out 2 cups of broth and 1 cup of the cooked beans. Place it in the food processor, or like I did, let it cool down and use a stick blender to puree the beans.
Fry the bacon, add onion, the sweet pepper, cream, and at last the beans.
Cook over low heat until soup begins to boil and then simmer for 5 minutes. Break the eggs into the soup and cook for 10 more minutes.
Serve with 1 egg in a bowl, sprinkle fresh coriander on top and serve with bread or latin america style with tortilla.