Sopa Negra for Independence Day!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more cost-effective for sautéing.

Soak black beans overnight in water.

Add soaked black beans to a slow cooker.

Add chopped onion, garlic, chocolate habanero, culantro coyote, salt, pepper, turmeric, cumin, and a bay leaf to the slow cooker.

Set the slow cooker to high and cook for 4-6 hours.

Once cooked, reserve the black bean broth and remove the beans from the slow cooker.

Warm the black bean broth and black beans in a pot.

Use an immersion blender to blend the beans and broth until thickened.

Add cilantro to the blended mixture and blend again.

Turn on the heat and taste the soup to adjust seasoning if necessary.

Serve the sopa negra with rice, boiled egg, avocado, green onions, and dried crushed chocolate habanero.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary