Black Bean Bisque


A couple of weeks ago Kevin and I went to one of our favorite restaurants, 82 Queen.  Favorite because it is where we had our very first date five years ago.   They also have some of the best crab cakes that I have had in Charleston.  I normally do not order soup at a restaurant but black bean bisque was a their special for the evening and it is one of my favorites!   It did not disappoint.  It was very creamy, smooth and had just the right hint of spiciness.  Of course, now I had to go home and replicate this great appetizer.

I searched and searched for a great recipe but nothing was like what I had eaten that evening.  Every recipe ended up being a soup with whole beans and more broth.  I wanted that creaminess without the fat from cream and more of a thicker “bisque” rather than a soup broth.  I thought I had found the recipe, then discovered that it contained diced tomatoes, which I did not pick up in my bisque at 82 Queen.   So I decided to make my own…to “wing” it…not follow a recipe and simply the process of making a bisque.  The result was a very creamy and smooth black bean bisque…all without the added fat of heavy cream and butter.

Not only was my bisque delicious, it was full of nutrition.  First of all, black beans are loaded with protein and antioxidants.  They are also fiber all stars!  Carrots provided beta carotene as well.  We enjoyed our bisque with home made corn fritters (which I don’t have a recipe for…again… but since they were so good Kevin begged that I make them again and write down the recipe this time).

Black Bean Bisque

Serves 4-6


4 cups black beans

1 medium onion, diced

1 1/2 c. carrots, finely diced

2 stalks celery, diced

2 cloves garlic, minced

1 jalapeno, seeded and finely diced

4 cups low sodium chicken or vegetable broth

2 tsp. cumin

1 tsp. coriander

1 tsp. turmeric

1 tsp. chili powder

½ tsp. paprika

1 tsp. garlic powder

½ tsp. onion powder

½ tsp. salt

½ tsp. ground black pepper

3 tbsp. light olive oil

Sour cream or plain Greek yogurt, garnish

Scallions, garnish

Avocado, garnish


Heat olive oil on medium heat in stock pot or Dutch oven. Sauté onions, carrots, celery, garlic, and jalapeno until tender. Add seasonings and stir together. De glaze pan with 1 cup of chicken or vegetable broth. Stir. Add in cooked black beans and remaining broth. Simmer on medium low heat for 20- 25 minutes to let flavors develop and beans absorb seasonings.

Remove pot from heat and puree with immersion blender to desired consistency. Return the pot to the heat and continue to simmer on low heat for an additional 10 minutes or until ready to serve.

Ladle soup into bowls and garnish with sour cream, scallions, avocado or desired toppings.


2 Responses to “Black Bean Bisque”

  1. 1 brannyboilsover February 21, 2009 at 2:35 am

    looks great!

  2. 2 Lunetta February 20, 2015 at 9:16 pm

    I have been looking for the recipe for years and am so glad you posted this!
    It’s not clear if the beans are dry or cooked. If dry, how did you cook them–in the 3 c of broth?

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