Total Time
Prep 15 mins
Cook 1 hr 45 mins

A recipe from Coastal Living. This bisque differs from other black bean soups as it contains cream to make it smooth and creamy.

Ingredients Nutrition


  1. Cook bacon in a large Dutch oven until crisp. Reserve 2 tablespoons drippings in pan; drain bacon on paper towels and reserve for another use. Add onion, celery, and carrot, and cook 5 minutes or until vegetables are tender. Add 2 1/2 quarts water, black beans, and next 4 ingredients. Bring to a boil.
  2. Reduce heat to medium and cook at a brisk simmer, skimmy any foam for 1.5 hours or until beans are tender. Add salt and vinegar during last 5 minutes. Remove from heat, and stir in cream. Puree with an immersion blender.


Most Helpful

We really enjoyed this black bean bisque. I decided to soak the beans for 8 hours, even though the recipe didn't say to do so. After soaking, I added some extra water and proceeded with the recipe as written. The only change that I made was to add the cooked bacon back into the bisque because I thought it would add some wonderful flavor. I served this topped with sour cream, chopped cilantro and sliced green onions. This bisque was even better the following day. Thank you for sharing this delicious recipe. **Made for 2014 Football Pool**

Bayhill December 24, 2014

My black bean bisque turned into really delicious refried black beans. I followed the directions, except I halved the recipe. My beans were still very hard after 4 hours....think I should have soaked them before hand. I ended up cooking my beans for about 5 1/2 hours, adding water often so that they wouldn't dry out. But once i used my immersion blender with the added cream, they end result was more like refried beans than a bisque. Extremely tasty refried beans, but not a bisque. I ended up putting it into freezer bags for future use with as a mexican side dish....looking forward to some really great refried black beans! Made for Holiday tag....thanks for sharing!

breezermom June 09, 2013

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