The minestrone of Nicaragua is a classic black bean soup which essentially fuses day-old leftovers like gallo pinto, rice, vegetables, and other odds and ends into a hearty pot of flavors. We followed suit with the bits and pieces trailing from past night’s meals, rendering a fairly different creation based on the same principles. An egg is usually poached in the soup, though I’m a sucker for sunny-side up so it spills into the contents. Mmmmm.
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- 1 yellow onion, chopped
- 1 clove garlic, chopped
- 1.5 tablespoon canola oil
- 1/4 teaspoon sea salt
- 3 cups of beans
- 1 cup of bean juice
- 1 teaspoon dried crushed oregano
- 1/4 teaspoon freshly ground black pepper
- 2 cups water
- 1 jalapeno, minced, remove seeds for less spice
- 1 cup kohlrabi, cubed, (substitute with potatoes, carrots, turnips, etc.)
- 2 cups shredded greens (substitute with mustard greens, kale, spinach, etc.)
- 1 egg per bowl
- grated cheese, whatever you have!
- hot sauce
- chopped cilantro or parsley
- tortilla or a big chunk of bread
- Heat the canola oil in a medium to large soup pot. Add the onions and saute until translucent. Add the garlic and continue to saute until golden. Add the salt, beans, bean juice, crushed oregano, pepper and water (and jalapeno if desired). Stir well. Add the kohlrabi and cover. Simmer for about 30 minutes, until roots are tender.Meanwhile, prepare your toppings. Add the greens last, and simmer for 5 more minutes, covered. Remove from heat.
- In a separate pan, fry the eggs sunny-side up (or you can poach them in the soup while its cooking).
- Ladle the soup into a bowl, lay the egg on top, and dress with cheese, hot sauce, and cilantro or parsley. Scoop with a big chunk of bread.