Recipe by DailyInspiration
A recipe from Coastal Living. This bisque differs from other black bean soups as it contains cream to make it smooth and creamy.
Top Review by Bayhill
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**
- 1⁄2 lb smoked bacon, chopped
- 1 cup yellow onion, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup carrot, chopped
- 1 lb dried black beans, rinsed and soaked overnight
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tomatoes, quartered
- 1 1⁄2 tablespoons chipotle chiles in adobo, chopped
- 1 1⁄2 teaspoons salt
- 1 tablespoon sherry wine vinegar
- 1⁄2 cup heavy cream
Directions See How It's Made
- 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.
- 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.