• 1 lb (450 gr.) black beans.
  • 8 cups (700 ml) chicken broth or water or a mix
  • 1/2 teaspoon (2.5 ml) salt
  • 1 tablespoon (15 ml) vegetable oil
  • Salt and black pepper to taste
  • 6 eggs
  • Finely chop the following ingredients:
  • 10-12 sprigs cilantro (coriander leaf) fresh or frozen.
  • 1 small or medium onion
  • 2 cloves garlic
  • 1 small green, red, or yellow sweet pepper


If beans are dried, cover with water and soak overnight, if they are fresh, just rise them off.

Drain the beans and add water or chicken broth, salt, and half of the chopped ingredients, bring to a boil.

Cover the pan and reduce heat to very low simmer until beans are nearly soft (around 2 1/2 hours).

Add the rest of the chopped ingredients, and vegetable oil, and cook an additional 1/2 hour.

Add eggs for the final 2-4 minutes (depending on how you like your eggs cooked).

Remove about half the beans and reserve for gallo pinto or to mash and refry (you can leave all the beans in but typically some are removed).

Remove the eggs, peel and place one or two in each bowl before serving with warm corn tortillas.

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  • Alimento base: Black beans
  • Dificultad: Easy
  • Tiempo preparación: 200 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Costa Rica
  • Comunidad:
  • Típica de: Costa Rica
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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