Costa Rican Black Bean Soup


Today’s evening meal was “Costa Rican Black Bean Soup” that we cooked a couple of weeks ago and froze what was left over.  It needed to be a little more spicy when we originally cooked it so we added some cayenne pepper and cumin this time and cooked it until thickened, and it was more tasty than before.  Tinned black beans vary in terms of softness and salt level depending on the brand so I should have adjusted.  In the salsa we made today, we used onion, yellow pepper, avocado, tomato, fresh red chilli, salt, pepper, lemon juice and olive oil & coriander leaves.  It’s not possible to make a very small amount of salsa so we had too much, but we put what was left on sliced baguette, which was very tasty.







Leave a Reply