Adan Kendric Jamie Oliver’s Costa Rican Black Bean Soup is a hearty, flavorful dish inspired by the rich flavors of Costa Rican cuisine. Packed with protein-rich black beans, fresh vegetables, and fragrant spices, this soup is both nourishing and comforting. It’s perfect for a light lunch or as a satisfying dinner. The combination of black beans, garlic, onions, and spices creates a robust flavor profile that’s both comforting and healthy.
Why This Recipe Is a Must-Try
- Hearty and Nutritious: Packed with fiber, protein, and essential nutrients from black beans and vegetables.
- Bold Flavors: The use of spices and fresh herbs gives this soup a rich and aromatic flavor.
- Easy to Prepare: With simple ingredients and easy steps, this soup is perfect for a quick weeknight meal.
- Great for Meal Prep: Make a large batch and enjoy it throughout the week; it also freezes well for future meals.
- Vegan and Gluten-Free: This recipe is naturally vegan and gluten-free, making it a great option for a variety of dietary needs.
Other Jamie Oliver Recipes
What is Jamie Oliver Costa Rican Black Bean Soup?
Jamie Oliver’s Costa Rican Black Bean Soup is a hearty, flavorful dish made from black beans, vegetables, and spices. It is inspired by Costa Rican flavors and is perfect as a light yet filling meal. This soup is traditionally served with a side of rice, and you can add fresh herbs, lime, and avocado for extra flavor.
Jamie Oliver Costa Rican Black Bean Soup Ingredients
- Black Beans (canned or dried): 400g (about 14 oz) or 2 cups of dried black beans, soaked overnight
- Onion: 1 large, chopped
- Garlic: 3 cloves, minced
- Carrot: 2 large, peeled and chopped
- Celery Stalks: 2, chopped
- Red Bell Pepper: 1, diced
- Cumin Powder: 1 teaspoon
- Smoked Paprika: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Vegetable Stock: 1 liter (4 cups)
- Olive Oil: 2 tablespoons
- Salt and Pepper: To taste
- Fresh Cilantro (optional): For garnish
- Lime Wedges: For serving
- Cooked Rice (optional): To serve alongside the soup
Step-by-Step Instructions to Prepare Jamie Oliver Costa Rican Black Bean Soup
Step 1: Prepare the Black Beans
- If Using Dried Beans: Drain and rinse the soaked black beans. Place them in a large pot, cover with water, and bring to a boil. Simmer for 45 minutes to 1 hour, or until tender. Drain and set aside.
- If Using Canned Beans: Drain and rinse the beans and set aside.
Step 2: Sauté the Vegetables
- Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.
- Cook the Onion and Garlic: Add the chopped onion and minced garlic. Cook for 4-5 minutes until softened and translucent.
- Add the Carrot, Celery, and Red Pepper: Stir in the chopped carrot, celery, and red bell pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Add the Spices
- Add the Spices: Stir in the cumin, smoked paprika, and ground coriander. Cook for 1-2 minutes until the spices become fragrant.
Step 4: Add the Beans and Stock
- Combine the Beans and Stock: Add the black beans to the pot and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat and let the soup simmer for 20-25 minutes, allowing the flavors to meld.
Step 5: Blend the Soup (Optional)
- Blend if Desired: For a smoother texture, use an immersion blender to partially blend the soup. Alternatively, blend half the soup in a regular blender, then return it to the pot for a mix of textures.
Step 6: Season and Serve
- Season with Salt and Pepper: Taste the soup and season with salt and pepper as needed.
- Garnish and Serve: Serve the soup hot, garnished with fresh cilantro and a squeeze of lime. Pair with cooked rice or enjoy on its own.
What to Serve with Jamie Oliver Costa Rican Black Bean Soup
- Rice: Serve the soup with a side of cooked white or brown rice to make it a more filling meal.
- Tortillas: Pair with warm corn tortillas for a traditional Costa Rican touch.
- Avocado Slices: Add slices of fresh avocado on top of the soup for extra creaminess.
- Sour Cream (Optional): For a non-vegan option, a dollop of sour cream adds richness.
Expert Tips for Mastering Jamie Oliver Costa Rican Black Bean Soup Recipe
- Use Dried Beans for More Flavor: Dried black beans tend to have a richer flavor and firmer texture than canned beans, though canned beans are a quicker option.
- Blend to Your Preference: If you prefer a smoother soup, blend the entire pot. For a chunkier soup, only blend part of it or leave it unblended.
- Add Fresh Herbs: Fresh cilantro or parsley adds brightness and freshness to the soup just before serving.
- Adjust the Spice Level: Add a pinch of chili flakes or a diced jalapeño if you like a bit more heat.
Variations of Jamie Oliver Costa Rican Black Bean Soup Recipe
- Spicy Black Bean Soup: Add chili flakes or fresh chopped jalapeño for extra spice.
- Black Bean and Sweet Potato Soup: Add diced sweet potatoes along with the other vegetables for added sweetness and heartiness.
- Creamy Black Bean Soup: Stir in a splash of coconut milk or cream for a creamy, rich version of this soup.
- Black Bean and Corn Soup: Add fresh or frozen corn kernels to the soup for extra texture and sweetness.
How to Store Leftovers from Jamie Oliver Costa Rican Black Bean Soup
- Refrigeration: Store leftover black bean soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: This soup freezes well. Let it cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Jamie Oliver Costa Rican Black Bean Soup Leftovers
- Stovetop Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through.
- Microwave Reheating: Reheat individual portions in the microwave on medium power for 2-3 minutes, stirring halfway through.
FAQs
Can I use canned black beans for Costa Rican black bean soup?
Yes, canned black beans can be used for convenience. Simply drain and rinse them before adding to the soup. This cuts down on cooking time while still providing great flavor.
How do I thicken Costa Rican black bean soup?
To thicken the soup, blend part of the mixture using an immersion blender or a regular blender. You can also mash some of the beans with the back of a spoon while cooking to naturally thicken the soup.
Can I freeze Costa Rican black bean soup?
Yes, Costa Rican black bean soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
What toppings go well with Costa Rican black bean soup?
Toppings like fresh cilantro, diced avocado, a squeeze of lime juice, and a dollop of sour cream (for non-vegan options) enhance the flavor of the soup and add extra texture.
Final Words
Jamie Oliver’s Costa Rican Black Bean Soup is a wholesome and flavorful dish that’s perfect for any time of year. Whether you’re looking for a filling meal that’s vegan and gluten-free or just a hearty, comforting soup, this recipe delivers on both nutrition and taste. Serve it with rice, avocado, or tortillas for a complete meal that’s sure to satisfy. Enjoy the bold flavors and simple ingredients of this classic black bean soup!
More Jamie Oliver Recipes
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Jamie Oliver Costa Rican Black Bean Soup
- Prep Time: 10
- Cook Time: 45 minutes (if using dried beans, allow an additional 1 hour for cooking)
- Total Time: 55 minutes
- Yield: 4
- Category: Soup
- Method: Stovetop (Simmering)
- Cuisine: Costa Rican
Description
Jamie Oliver’s Costa Rican Black Bean Soup is a hearty, flavorful dish made from black beans, vegetables, and spices. It is inspired by Costa Rican flavors and is perfect as a light yet filling meal. This soup is traditionally served with a side of rice, and you can add fresh herbs, lime, and avocado for extra flavor.
Ingredients
- Black Beans (canned or dried): 400g (about 14 oz) or 2 cups of dried black beans, soaked overnight
- Onion: 1 large, chopped
- Garlic: 3 cloves, minced
- Carrot: 2 large, peeled and chopped
- Celery Stalks: 2, chopped
- Red Bell Pepper: 1, diced
- Cumin Powder: 1 teaspoon
- Smoked Paprika: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Vegetable Stock: 1 liter (4 cups)
- Olive Oil: 2 tablespoons
- Salt and Pepper: To taste
- Fresh Cilantro (optional): For garnish
- Lime Wedges: For serving
- Cooked Rice (optional): To serve alongside the soup
Instructions
Step 1: Prepare the Black Beans
- If Using Dried Beans: Drain and rinse the soaked black beans. Place them in a large pot, cover with water, and bring to a boil. Simmer for 45 minutes to 1 hour, or until tender. Drain and set aside.
- If Using Canned Beans: Drain and rinse the beans and set aside.
Step 2: Sauté the Vegetables
- Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.
- Cook the Onion and Garlic: Add the chopped onion and minced garlic. Cook for 4-5 minutes until softened and translucent.
- Add the Carrot, Celery, and Red Pepper: Stir in the chopped carrot, celery, and red bell pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Add the Spices
- Add the Spices: Stir in the cumin, smoked paprika, and ground coriander. Cook for 1-2 minutes until the spices become fragrant.
Step 4: Add the Beans and Stock
- Combine the Beans and Stock: Add the black beans to the pot and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat and let the soup simmer for 20-25 minutes, allowing the flavors to meld.
Step 5: Blend the Soup (Optional)
- Blend if Desired: For a smoother texture, use an immersion blender to partially blend the soup. Alternatively, blend half the soup in a regular blender, then return it to the pot for a mix of textures.
Step 6: Season and Serve
- Season with Salt and Pepper: Taste the soup and season with salt and pepper as needed.
- Garnish and Serve: Serve the soup hot, garnished with fresh cilantro and a squeeze of lime. Pair with cooked rice or enjoy on its own.
