Traditional Costa Rican Bean Soup

• 2 cups dried black beans (substitute with red beans or pinto beans)
• 6 eggs
• 2/3 cup lard or 2/3 cup vegetable oil
• 8 cups water
• 1 1/2 cups yellow onions, diced
• 1 cup red bell pepper, chopped
• 1 teaspoon oregano
• 1/4 cup cilantro, chopped
• 1 celery rib, chopped
• 3 garlic cloves, crushed
• 2 tablespoons fresh cilantro leaves, diced
• salt and pepper

1. Rinse beans well.
2. Soak beans in water in a saucepan for 2 hours.
3. Bring to a boil.
4. Cover and simmer until beans are soft about 1 1/2 hours. Remove from heat.
5. Puree beans with their liquid, onions, bell peepers, oregano, cilantro, celery, garlic, and cilantro in a blender.
6. Transfer to a saucepan and heat the soup at medium low temperature.
7. Poach eggs in soup.
8. Serve hot w/ fried flour or corn tortillas.

black beans, eggs, lard, water, yellow onions, red bell pepper, oregano, cilantro, celery, garlic, fresh cilantro, salt

Taken from www.food.com/recipe/traditional-costa-rican-bean-soup-305098 (may not work)