Sopa de frijoles (bean soup) - Nicaraguan edition - LolaDietitian

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans reduce prep time and cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable while maintaining flavor.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Dried herbs are easier to store and often cheaper.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Mince a bunch of garlic and slice a whole onion.

Slice orange, yellow, and red bell peppers (green peppers can be used instead).

In an Instant Pot, heat olive oil and add minced garlic and sliced onion, cooking until fragrant.

Add sliced bell peppers and cook until softened.

Rinse and wash 2 cups of black beans, then add to the pot with the sautéed vegetables.

Add cumin, oregano, and salt to the mixture and stir well.

Add water to the pot and close the lid, setting it to pressure cooking mode.

While the beans are cooking, prepare pico de gallo by chopping tomatoes, onions, jalapeños, and cilantro, then mixing with salt and lime.

Cook brown rice separately by adding rice, water, and seasonings to a rice cooker or pot.

Once the beans are done, remove onions and bay leaves, and blend the mixture with a cup of beans and a cup of water to thicken the soup.

Add the blended mixture back to the soup to thicken it further.

Poach eggs in the soup for 2-3 minutes, depending on desired doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary