Renae Writes: Simple Black Bean & Poached Egg Soup

With the threat of cool nights, I can officially say (for myself at least) it is crock pot season.  This cool weather has provoked three crock pot meals in the last week.  I can remember the transition of the season, the shorter days, the tree’s turning colors, was always the trigger for my mom to start Sunday soups.  She would throw a soup together mid morning let it stew all afternoon and right around sun downwe would sit around the ‘novel’ woodstove and enjoy the day’s creation.  Although 3 out of five times it was a variation of lentil soup my favorite was always any kind of black bean soup.  

This black bean soup recipe is one that I put together after traveling around Costa Rica.  It is a combination of a soup that I had with a family I stayed with and soup that I had at a small ‘Soda’ in San Isidro.  Very simple, but the key ingredients far as I am concerned is the perfectly poached egg added at the end.  Oh, and the cilantro!

Simple Black Bean & Poached Egg Soup

2 cups dried black beans
5 cups water/chicken stock
5 roma tomatoes, chopped
2 cloves garlic, minced
½ sweet onion, chopped
1 pepper, diced
¼ poblano pepper, diced
1½ Tbsp chili powder
salt & pepper to taste
handful of cilantro, chopped
eggs
sour cream (optional)

Put the black beans and water or stock in crock pot on high for 4 hours (add more water if necessary).  Put half the beans into a blender and return to crock pot.  Add everything to the crock pot except the cilantro and egg.  Let the mixture simmer for 1.5-2 hours. 

Scoop out portion needed for your meal (this recipe is enough for 6 portions) and place in a saucepan.  Set stove top to Med/High, once there is a rolling boil crack desired amount of eggs in soup.  Carefully continue to mix so soup does not burn to the bottom of the pan but allowing the egg to cook thoroughly.  I like to add as many eggs as portions so everyone gets a poached egg in their bowl!  Top with cilantro and sour cream.