Sopa Negra

Description
black bean Soup

Ingredients

 * 1 lb (450 gr.) black beans. Fresh are best but most likely you’ll find them dried.
 * 8 cups (700 ml) chicken broth or water or a mix
 * ½ teaspoon (2.5 ml) salt
 * 1 Tablespoon (15 ml) vegetable oil
 * salt and black pepper to taste
 * 6 eggs

Finely chop
 * 10-12 sprigs cilantro (coriander leaf) fresh or frozen, not dried!
 * 1 small or medium Onion
 * 5 cloves garlic
 * 1 small green, red, or yellow sweet pepper

Directions

 * 1) If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off.
 * 2) Drain the beans and add water or chicken broth, salt, and half of the chopped ingredients.
 * 3) Bring to a boil.
 * 4) Cover the pan and reduce heat to very low simmer until beans are nearly soft (~ 2½ hours).
 * 5) Add the rest of the chopped ingredients, and vegetable oil, and cook an additional ½ hour.
 * 6) Add eggs for the final 2–4 minutes (depending on how you like your eggs cooked).
 * 7) Remove about half the beans and reserve for gallo pinto or to mash and refry (you can leave all the beans in but typically some are removed).