Spicy Black Bean Bisque
Jalapeño peppers carry most of their heat in the seeds and inner ribs. If you want a milder soup, split the pepper in half and remove the seeds before using.
INGREDIENTS | SERVES 3–4
- 2 (15-ounce) cans black beans
- 1 jalapeño pepper, chopped
- 1 cup half-and-half
- 1 teaspoon cumin
- Salt and pepper to taste
- ⅓ cup sour cream or crème fraÎche
- Chopped fresh cilantro or green onion
Drain and rinse black beans; reserve ½ cup for later use.
Place remaining beans, jalapeño pepper, and half-and-half in blender; pulse until blended. Add cumin; blend until puréed.
Pour purée into saucepan; cook over medium heat until just bubbling at sides of pan. Stir in reserved beans; add salt and pepper.
Ladle into bowls; garnish with sour cream or crème fraÎche and chopped herbs.
A Bounty of Beans
Legumes are among the few vegetables that taste almost as good canned as home cooked. Take advantage of these inexpensive, complex carbs to make meals heartier and healthier. Puréed beans can be used as thickeners for soups and chilies or as sauces for meats and chicken.
