Black Bean and Plantain Soup (Sopa de Frijoles Negros y Plátano)

Sopa de Frijoles Negros y Plátano is a traditional Costa Rican soup that combines the rich flavors of black beans and the sweetness of ripe plantains. This hearty and comforting soup is perfect for a cozy meal on a chilly day.

Black Bean and Plantain Soup (Sopa de Frijoles Negros y Plátano)

Ingredients

  • 2 cups black beans, cooked
  • 2 ripe plantains, peeled and sliced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
  2. Add the cooked black beans, sliced plantains, vegetable broth, cumin, paprika, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and simmer for 30 minutes.
  3. Using an immersion blender, blend the soup until smooth. Alternatively, transfer half of the soup to a blender and blend until smooth, then return it to the pot.
  4. Simmer the soup for an additional 10-15 minutes to allow the flavors to meld together. Adjust the seasoning if needed.
  5. Serve the Sopa de Frijoles Negros y Plátano hot, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
12g
Fat
8g

Supplies

Large pot Immersion blender or regular blender Knife Cutting board Measuring spoons Measuring cups

Tools

Soup ladle Serving bowls Soup spoons

Serving suggestions

Sopa de Frijoles Negros y Plátano pairs well with a side of white rice and a squeeze of fresh lime juice. Serve with warm corn tortillas for a complete Costa Rican meal.

Tips & tricks

For added richness, you can stir in a dollop of sour cream or a sprinkle of crumbled queso fresco before serving.

Cost

$10