Costa Rican Black Bean Soup


½ lb. GOYA® Black Beans, rinsed & soaked overnight

1 cup, diced onion

1 tsp. GOYA® Minced Garlic or 2 cloves fresh garlic, minced

1 tbsp. GOYA® Recaito

1 packet GOYA® Powdered Chicken Bouillon

½ tsp. GOYA® Adobo with Pepper, to taste

4 boiled eggs


2 tbsp. chopped cilantro

2 cups cooked CANILLA® Long Grain Rice


1. In pot combine drained beans, onion, and garlic with 4 cups water. Bring to boil and simmer until beans are tender about 1½ hours. Add more water if necessary. Stir in Recaito and Bouillon and simmer until beans are very tender, about 15 minutes.
2. Remove from heat. In blender in batches, puree soup until smooth. Be careful as soup is hot! (If you prefer a soup with more texture, omit this step).
3. Return soup to pot and bring to boil. Add water if soup is too thick. Add Adobo. Add eggs and peel, placing one in each plate before serving. Or if you prefer, break the eggs into the soup and allow them to poach in soup. Garnish with chopped cilantro and serve with rice on side.
Serves 4
Origin: Costa Rica

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