By Melissa Pette

When you’re craving something cozy, hearty, and straight-up soul-hugging, few things hit the spot like a steaming bowl of sopa negra, Ticos’ beloved black bean soup that’s been warming bellies for generations.

Now, I know it’s called “black bean soup,” but I like to live on the edge. So I swapped in red beans, and guess what? Still delicious. That rich, comforting flavor is still there, giving you all the cozy vibes with a little twist.

Whether you’re after something to warm your bones or just want a spoonful of Costa Rican culture, this soup has your back.

What you’ll need to serve 6 hungry humans, you can find all of these at pretty much any supermarket in Costa Rica, no treasure hunt required.

• 2 cups canned black beans, or red beans if you're feeling rebellious.

• 1 cup of canned sweet corn.
  

• 1 white onion, finely chopped.

• 4 cloves of garlic, minced.

• 1 sweet red bell pepper, diced.

• 3 cups chicken broth, or veggie broth for a plant-based spin.

• 1 tsp cumin.

• 1 tsp dried oregano.

• ½ tsp chili powder, more if you like a little sass.

• Salt and pepper to taste.

• A splash of oil for sautéing.

So, let’s get cookin’!

Heat up a drizzle of olive oil in a big ol’ pot over medium heat.


Toss in your onion, garlic, and bell pepper. Sauté until your kitchen smells like something magical is about to happen.


Add your beans (black or red,  we don’t judge), sweet corns and give them a good stir with those sautéed goodies.


Pour in the broth. Make sure those beans are swimming nicely.


Sprinkle in the cumin, oregano, and chili powder. Stir it all together like a culinary wizard.


Season with salt and pepper. Taste it. Smile.


Bring the soup to a gentle boil, then drop the heat and let it simmer for about 15 minutes.


Want it creamy? Blend up part of the soup with an immersion blender or regular blender. Just don’t forget to put the lid on tight unless you want to redecorate your walls.


Pour into your favorite cozy bowl.


Top with fresh chopped herbs,  cilantro, parsley, chives, whatever’s hanging out in your fridge.


Zest a bit of lime or lemon over the top to wake up those flavors.


Feeling fancy? Add some microgreens like pea shoots or radish sprouts. Boom. Gourmet.


For the vegetarian version. Skip the chicken broth and use water or veggie broth instead. Toss in a handful of sweet canned corn for extra color and flavor. You’ll have a vibrant, nourishing, 100% plant-powered soup that even meat lovers will steal bites of.


So there you have it,  a classic Costa Rican comfort dish, with a little personality and a whole lot of flavor. Serve it up, kick back, and enjoy the tasty hug in a bowl!

Have a "pura vida" weekend!

------------------------

Feel free to share your own recipes by emailing a horizontal photo of your dish to food@amcostarica.com. You can find more tasty Costa Rican recipes over on the AM Costa Rica Food page.

-----------------------