Bean Soup with Eggs

From "Extending the Table"
Nicaragua

1 lb. black or red beans, presoaked
2 qt. water (2 L)
1 tsp salt
3-4 cloves garlic, peeled
1 Tbsp butter
1/2 cup onion, chopped
1/4 cup green pepper, chopped
salt to taste
2 Tbsp cilantro leaves, chopped (optional)
1/2 cup milk (optional)
1/4 cup sour cream (optional)
4-6 eggs (1 per person)

Combine beans, water, 1 tsp salt, and garlic in large saucepan or pressure cooker. Cook until beans are tender. Remove beans from saucepan. Return 2-3 cup beans to broth along with butter, onion, green pepper, salt, cilantro, milk, and sour cream. Bring soup to a boil and carefully break in eggs. Cook over medium heat without stirring until eggs are cooked. Dish into soup bowls, placing one egg in each bowl. Serve with tortillas and salad.

*Options:
- Instead of cooking eggs in soup, chop hard-cooked eggs and sprinkle over soup.
- Instead of stirring sour cream into soup, add a dab of sour cream or yogurt to each bowl at the table.

Serve leftover beans with rice.