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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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A recipe from Coastal Living. This bisque differs from other black bean soups as it contains cream to make it smooth and creamy. Ingredients:
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 |
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:
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.
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