Friday, March 12, 2010
Kathia grew up in beautiful Costa Rica where plantains grow on trees and kids run and play outside. I’m lucky she chose me as a friend. Not only is she fun, intelligent, creative, and incredibly loyal, (she’s always the first to defend me), but she shares her childhood recipes too!
I think it was while we were sitting in a Cuban restaurant in Manhattan that she told me about this gorgeous, simple, delicious soup. It’s one of those busy day recipes, as Kathia tosses the black beans into the slow cooker before work and finishes the soup when she arrives home.
If I was in Costa Rica I’d be adding chopped plantains to the beans, but since my access to decent plantains is zero, I used carrots to sweeten the deal. If you find quality plantains, using them will make this more authentic.
Kathia I am so grateful to have you as my friend! Thank-you for this terrific staple recipe.
Slow Cooker Black Beans
With this method you won't need to soak the beans overnight.
1 pound dried black beans
1 clove garlic
6 cups hot water
2 teaspoons coarse sea salt
1. Rinse beans well in a colander, then spread out on a baking sheet and sort out any rocks or bad looking beans. Place the beans in a slow cooker, and the garlic clove, and cover with hot water. Do not salt the beans at this point or the skins will get tough.
2. Cook on low heat for 5 to 6 hours. Test for doneness. Turn off the heat and add the salt. Let the beans rest until you’re ready to start the soup.
Kathia's Costa Rican Style Black Bean & Egg Soup
For a hearty vegan meal, skip the egg and sour cream garnish.
¼ cup olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
1 large bell pepper, your choice of color
1 teaspoon coarse sea salt
Lots of freshly cracked black pepper to taste
½ teaspoon garlic powder
½ teaspoon onion powder
1/3 cup water for deglazing pot
1 recipe slow cooked black beans, above
Eggs, 1 per person
1. Warm the olive oil in a large pot over medium high and add the onion, carrots, bell pepper, sea salt, pepper, garlic powder, and onion powder. Stir to combine and cook stirring occasionally until the vegetables are tender and the onions start to brown. About 10 to 15 minutes.
2. Add the water to the pot and deglaze the bottom of the pan. Meanwhile puree 2 cups of the black beans with the garlic clove they were cooked with. Add the puree and the rest of the black beans with their liquid to the soup pot. Cook stirring often until bubbly.
3. Carefully crack the eggs into prep bowls, one per prep bowl. Then slide eggs gently into the soup pot and cover with a lid. Cook for a couple of minutes until the egg whites solidify but leave the yolks runny to taste.
4. To serve, scoop up the beans with an egg into individual bowls. Garnish as desired and serve with tortillas.
Slices of lime
Recipe adapted slightly from Kathia Castro from Pink Little Cake. Picture by Laura Flowers.