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.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 2 cans (15 oz.) black beans
  • 1 jalapeño pepper, chopped
  • 1 cup half-and-half
  • 1 tsp. cumin
  • Salt and pepper to taste
  • ⅓ cup sour cream or crème fraîche
  • 2 Tbsp. fresh cilantro, chopped


  • Drain and rinse black beans. Place 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. Ladle into bowls; garnish with sour cream or crème fraîche and chopped herbs.