Ingredients
- 2 Tablespoons cooking oil (I use olive)
- 1 large red onion, minced
- 3 cloves of garlic, minced
- 2 sticks of celery, sliced
- 2 bell peppers, diced
- 2 jalapeños, sliced (leave ribs and seeds in for spicier soup!)
- ½ a bunch of fresh cilantro stems, sliced
- ½ a bunch of fresh thyme
- 2 cans of black beans (with the liquid)
- 2 fresh bay leaves (or dried)
- Corn Tortillas
For the Salsa
- 1 tablespoon red wine vinegar
- 2 fresh red chiles (or jalapenos, etc)
- Cilantro leaves
- Extra virgin olive oil
- Drizzle a lug of olive oil in a large saucepan and place over a medium-low heat. Add two-thirds of the chopped onion, garlic, celery, coriander stalks and peppers to the pan, then pick in the thyme leaves.
- Add half of the chilli and gently sauté the veggies for 15 minutes, or until softened but not coloured.
- Tip in both tins of black beans with their liquid, followed by the bay leaves and 400ml of boiling water. Turn up the heat and bring to the boil.
- Season, reduce the heat to low and simmer, uncovered, for 30 minutes, or until thickened and creamy. If it reduces too much, add a splash more water.
- Next, crack the eggs directly into the soup and reduce the heat slightly. Leave the eggs to poach in the soup for 5 minutes, or until the whites are cooked but the yolk is still a bit runny.
- While they’re poaching, make a salsa. Finely chop the coriander leaves and add to a bowl with the remaining chopped onion, the red wine vinegar and a few tablespoons of extra virgin olive oil. Mix well.
- When you’re ready to serve the soup, warm your tortillas directly over an open flame or on a hot griddle pan.
- Serve them alongside the black bean soup and salsa, and finish each bowl with a drizzle of the chilli coriander oil.
copied from https://www.jamieoliver.com/recipes/vegetables-recipes/costa-rican-black-bean-soup/