Jamie Oliver Costa Rican Black Bean Soup is made with red onions, garlic, celery, green and red peppers, fresh red chilies, fresh coriander, thyme, black beans, bay leaves, eggs, red wine vinegar, and corn tortillas. This hearty Black Bean Soup makes a tasty and healthy dinner in about 45 minutes and serves 4 people.
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🤎 Why You’ll Love This Costa Rican Black Bean Soup Recipe:
- Tasty and Filling: This soup is full of delicious flavors from fresh veggies, herbs, and spices. It’s very satisfying.
- Healthy: Black beans give you lots of protein and fiber, making this soup good for you and filling.
- Easy to Cook: The recipe uses simple ingredients and has easy steps, great for all levels of cooks.
- Versatile: You can eat it as a main dish or a side, and it goes well with many different toppings and sides.
- Great for Any Time: Perfect for a family dinner or a cozy meal on a cold day, this soup is good for any occasion.
🧅 Jamie Oliver Costa Rican Black Bean Soup Ingredients
- 3 red onions, minced
- 2 cloves of garlic, minced
- 2 sticks of celery, trimmed and sliced
- 1 green pepper, minced
- 1 red pepper, minced
- 2 fresh red chilies, minced
- ½ cup fresh coriander leaves, chopped (divided)
- 2 tablespoons olive oil
- ½ bunch of fresh thyme, leaves picked
- 2 (400 g) tins of black beans with liquid
- 2 bay leaves
- 4 large eggs
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 4 corn tortillas
🥣 How To Make Jamie Oliver Costa Rican Black Bean Soup
- Mince the garlic and onions, then trim and slice the celery. Remove the seeds from the peppers and chilies and mince them. Coarsely chop the coriander stems and set the leaves aside.
- Heat a large saucepan over medium-low heat and add 2 tablespoons of olive oil. Add half of the minced garlic, celery, onion, peppers, and coriander stems, then add the thyme leaves. Mix in half of the minced chilies and sauté for 15 minutes until the vegetables are cooked but not browned.
- Add the black beans with their liquid, bay leaves, and 400 ml of boiling water. Raise the heat to bring to a boil. Season with salt and pepper to taste, then reduce to a simmer over low heat for 30 minutes, uncovered, until thickened and creamy. Add more water if needed.
- Crack the eggs into small wells in the hot soup, then reduce the heat. Poach the eggs in the soup for about 5 minutes, keeping the yolks slightly runny and the whites cooked.
- While the eggs are poaching, prepare the salsa. Mix the chopped coriander leaves with the remaining minced onion, red wine vinegar, and 2 tablespoons of extra virgin olive oil in a bowl.
- Warm the tortillas over a hot griddle pan or open flame until they are slightly charred and warm enough to serve alongside the soup.
- Serve the black bean soup in bowls, garnished with the salsa and a drizzle of extra virgin olive oil. Enjoy hot with the warm tortillas.
💭 Recipe Tips
- Don’t Rush the Sautéing: Take your time sautéing the vegetables until they are soft but not browned. This step builds a rich flavor base for the soup.
- Adjust Seasoning Gradually: Taste the soup as it simmers and adjust the seasoning slowly to avoid over-salting.
- Perfect Poached Eggs: Create small wells in the soup before adding the eggs and keep the heat low to ensure the whites are cooked through while the yolks remain runny.
- Serve Immediately: For the best texture and flavor, serve the soup hot with the freshly made salsa and warm tortillas.
🍛 What To Serve With Costa Rican Black Bean Soup?
This tasty Costa Rican Black Bean Soup goes well with a fresh salad, avocado slices, lime wedges, and sour cream. It can also be served with rice, grilled veggies, pickled jalapeños, and shredded cheese.
🎚 How To Store Leftovers Costa Rican Black Bean Soup?
- Refrigerate: Put your Leftovers Costa Rican Black Bean Soup in a sealed container and keep it in the fridge for up to 4 days.
- Freeze: Move the soup to a freezer-safe container, leaving some space at the top. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Costa Rican Black Bean Soup?
- In The Oven: Preheat the oven to 350°F (175°C). Place the soup in an oven-safe dish, cover with foil, and heat for about 20-25 minutes or until warmed through.
- In The Microwave: Transfer the soup to a microwave-safe bowl, cover with a microwave-safe lid or plate, and heat on high for 2-3 minutes, stirring halfway through, until hot.
- On the Stove: Pour the soup into a saucepan and heat over medium-low heat, stirring occasionally, until thoroughly heated, about 10-15 minutes.
FAQs
Can I Use Dried Black Beans Instead Of Canned?
Yes, you can use dried black beans, but you need to soak and cook them first. Use about 1 1/2 cups of dried beans to replace two cans. Soak them overnight and cook until soft before adding them to the soup.
What Can I Use Instead Of Fresh Coriander?
If you don’t have fresh coriander, you can use dried coriander or cilantro. The taste will be a bit different. Use about 1 tablespoon of dried coriander for 1/2 cup of fresh.
How Do I Know When The Eggs Are Perfectly Poached?
The eggs are perfectly poached when the whites are fully cooked, and the yolks are still slightly runny. This usually takes about 5 minutes of poaching in the hot soup.
Try More Jamie Oliver Recipes:
- Jamie Oliver Carrot And Lentil Soup
- Jamie Oliver Jerusalem Artichoke Soup
- Jamie Oliver Carrot Courgette Soup
Jamie Oliver Costa Rican Black Bean Soup Nutrition Facts
- Calories 521
- Total Fat 24.3g
- Saturated fat 4.4g
- Carbohydrates 49.7g
- Fiber 17g
- Sugar 11.5g
- Protein 21.2g
Jamie Oliver Costa Rican Black Bean Soup
Description
Jamie Oliver Costa Rican Black Bean Soup is made with red onions, garlic, celery, green and red peppers, fresh red chilies, fresh coriander, thyme, black beans, bay leaves, eggs, red wine vinegar, and corn tortillas. This hearty Black Bean Soup makes a tasty and healthy dinner in about 45 minutes and serves 4 people.
Ingredients
Instructions
- Mince the garlic and onions, then trim and slice the celery. Remove the seeds from the peppers and chilies and mince them. Coarsely chop the coriander stems and set the leaves aside.
- Heat a large saucepan over medium-low heat and add 2 tablespoons of olive oil. Add half of the minced garlic, celery, onion, peppers, and coriander stems, then add the thyme leaves. Mix in half of the minced chilies and sauté for 15 minutes until the vegetables are cooked but not browned.
- Add the black beans with their liquid, bay leaves, and 400 ml of boiling water. Raise the heat to bring to a boil. Season with salt and pepper to taste, then reduce to a simmer over low heat for 30 minutes, uncovered, until thickened and creamy. Add more water if needed.
- Crack the eggs into small wells in the hot soup, then reduce the heat. Poach the eggs in the soup for about 5 minutes, keeping the yolks slightly runny and the whites cooked.
- While the eggs are poaching, prepare the salsa. Mix the chopped coriander leaves with the remaining minced onion, red wine vinegar, and 2 tablespoons of extra virgin olive oil in a bowl.
- Warm the tortillas over a hot griddle pan or open flame until they are slightly charred and warm enough to serve alongside the soup.
- Serve the black bean soup in bowls, garnished with the salsa and a drizzle of extra virgin olive oil. Enjoy hot with the warm tortillas.
Notes
- Don’t Rush the Sautéing: Take your time sautéing the vegetables until they are soft but not browned. This step builds a rich flavor base for the soup.
- Adjust Seasoning Gradually: Taste the soup as it simmers and adjust the seasoning slowly to avoid over-salting.
- Perfect Poached Eggs: Create small wells in the soup before adding the eggs and keep the heat low to ensure the whites are cooked through while the yolks remain runny.
- Serve Immediately: For the best texture and flavor, serve the soup hot with the freshly made salsa and warm tortillas.
Jamie Oliver Costa Rican Black Bean Soup