Indulge in the vibrant flavors of Mexican cuisine with our tantalizing Black Bean and Corn Bisque. This creamy and savory soup is a delightful blend of textures, featuring tender black beans, crisp corn kernels, and aromatic spices. Served with a dollop of sour cream and a sprinkle of cilantro, this bisque is a symphony of flavors that will warm your soul on a chilly day.
Our collection of recipes offers a variety of options to suit your taste preferences. Whether you prefer a classic bisque or a more adventurous twist, we have something for everyone. From the traditional Black Bean and Corn Bisque to the unique Chipotle Black Bean Soup and the hearty Black Bean and Sweet Potato Soup, our recipes cater to diverse palates.
Each recipe is carefully crafted with fresh ingredients and easy-to-follow instructions, ensuring a delicious and satisfying meal. Whether you are a seasoned cook or just starting out in the kitchen, our recipes will guide you through the process of creating a flavorful and memorable bisque that will impress your family and friends.
So, gather your ingredients, grab your cooking utensils, and let's embark on a culinary journey to create a delightful Black Bean and Corn Bisque that will become a staple in your recipe collection.
5-MINUTE BLACK BEAN AND CORN SALAD
Make black bean and corn salad in 5 minutes with this genius hack, no chopping required! A quick way to get fresh food on the table.
Provided by Sonja Overhiser
Categories Side dish
Time 5m
Yield 4
Number Of Ingredients 6
Steps:
- Drain and rinse the black beans. Drain the corn. In a bowl, mix them with the pico de gallo, salt, and olive oil.
- If desired, add torn cilantro. Serve immediately with a slotted spoon as a side salad, in a rice bowl, in tacos, or as a dip with tortilla chips.
Nutrition Facts : Calories 161 calories, Sugar 4.6 g, Sodium 773.4 mg, Fat 2.5 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 28.2 g, Fiber 9.2 g, Protein 8.3 g, Cholesterol 0 mg
CORN AND BLACK BEAN QUESADILLAS
Quesadillas are a win-win for busy weeknight meals. They come together quick and easy, and are usually a tasty excuse to clean out leftovers from the fridge. In this case, the filling is made with canned black beans from the pantry and leftover corn on the cob.
Provided by Jennifer Perillo
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of oil in a 10-inch nonstick skillet. Add the onion and garlic; cook until lightly golden, 1 to 2 minutes. Add the beans, corn and another tablespoon of oil if the pan seems dry. Season with the salt, cumin and pepper, and stir in the cilantro. Let cook over medium-low heat until the beans and corn are heated through, about 5 minutes.
- Heat a 10-inch cast-iron skillet over medium heat.
- Meanwhile, arrange the tortillas flat on a counter. Sprinkle 1 1/2 tablespoons of cheese on one half of each tortilla. Spoon 2 tablespoons of the bean-corn mixture over the cheese. Top with another 1 1/2 tablespoons of cheese. Fold the filled tortillas into half-moons.
- Place 2 quesadillas in the skillet. Cook until golden on the bottom and the cheese has started to melt, 2 to 3 minutes. Use a spatula to flip the quesadillas, and cook until golden on the other side, 2 to 3 more minutes,. Repeat with the remaining quesadillas.
- Serve topped with pico de gallo if desired.
- Easy Swap In: We usually make the filling with leftover grilled or roasted corn, but frozen corn works great too. Don't thaw the corn-just add the frozen kernels to the pan with the black beans and allow 1 to 2 extra minutes for them to heat through.
MEXICAN BLACK BEAN CORN SOUP
This is one of my family's favorite soup recipes. I get requests for it all the time. Cooking your own black beans and vegetable broth makes this soup even more delicious.
Categories Soups & Stews/">Soups & Stews
Number Of Ingredients 14
Steps:
- In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
- Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
- Taste test. Add Herbamare or salt to taste and lime juice.
- Serve in bowls and garnish with fresh chopped cilantro.
BLACK BEAN CORN CHOWDER
Shelly Platten of Amherst, Wisconsin shares this thick Southwestern-style chowder that's seasoned with salsa, lime juice and cumin. "I first made this for a special lunch with my daughter," Shelly writes. "We like it with gourmet-style tortilla chips."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine cream and 3/4 cup black beans; cover and process until smooth. Set aside. , In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the salsa, corn, lime juice, cumin and remaining beans. , Reduce heat; stir in cream mixture. Cook, uncovered, for 2-3 minutes or until heated through. Stir in avocado. Serve with sour cream and cheese if desired.
Nutrition Facts : Calories 371 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 741mg sodium, Carbohydrate 52g carbohydrate (11g sugars, Fiber 12g fiber), Protein 15g protein.
BLACK BEAN BISQUE
A recipe from Coastal Living. This bisque differs from other black bean soups as it contains cream to make it smooth and creamy.
Provided by DailyInspiration
Categories Black Beans
Time 2h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- 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.
CHORIZO, BLACK BEAN & CORN CHOWDER
This is a lovely chowder with great flavors, and it's quick and easy to make. It's a great way to stretch a small amount of flavourful meat a long way. I used turkey sausage, and it was terrific. Recipe courtesy of my latest favorite cookbook Spilling the Beans.
Provided by AmyZoe
Categories Chowders
Time 47m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan set over medium-high heat, heat a drizzle of oil and saute the onion, carrot, and celery for about 5 minutes, until soft.
- Add the chorizo sausage, squeezed out of it's casing, breaking it up with a spoon, until the meat is no longer pink.
- Stir in the green onions, garlic, and cumin and cook for another minute or two.
- Add the corn, beans, potato, and stock and bring to a simmer.
- Reduce the heat, cover, and cook for about 20 minutes, until the potatoes are tender.
- Simmer for a bit longer (uncovered) if you'd like to thicken up a bit, then stir in the cream or coconut milk and heat through.
- Serve immediately.
Tips:
- For a smoky flavor, roast the corn and poblano pepper before adding them to the soup.
- If you don't have fresh corn, you can use frozen corn kernels. Just thaw them before adding them to the soup.
- You can also use canned black beans instead of dried beans. Just rinse and drain them before adding them to the soup.
- If you want a thicker soup, add a cornstarch slurry or a roux. A cornstarch slurry is made by mixing equal parts cornstarch and water until smooth. A roux is made by cooking equal parts butter and flour until the mixture is golden brown.
- Serve the soup with a dollop of sour cream, guacamole, or salsa.
Conclusion:
This black bean and corn bisque is a delicious and healthy soup that is perfect for a quick and easy meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends.
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