Black Bean Bisque

This almost-instant soup takes advantage of the creaminess of black beans. Canned beans work better than home-cooked because they are softer. This is one of the rare times I use a non-stick pan, which is necessary so the beans do not burn.

Ingredients
  • 1 tablespoon canola or extra virgin olive oil
  • One can (15 ounces) black beans, drained
  • 1/2 teaspoon ground cumin
  • 2 teaspoons chopped oregano, or 1/2 teaspoon dried oregano
  • 1 1/2 cups reduced-sodium chicken or vegetable broth
  • 1/3 cup finely chopped sweet or red onion
  • 1 tablespoon Sherry vinegar, or juice of 1/2 lime
  • 4 tablespoons snipped dill
  • Salt and freshly ground black pepper
Directions
  1. Heat the oil in a medium non-stick skillet over medium-high heat. Using a fork, mix in the beans, coating them with the oil. Add the cumin and oregano. Mash for about 1 minute, until the beans are creamy, leaving some still whole and partially mashed. There will be about 1 cup. Pour the broth into the pan and mix until heated through and combined with the beans.
  2. Transfer the mashed bean mixture to a blender. Add the onions, and vinegar or lime juice. Whirl until the soup is a smooth puree. Season to taste with salt and pepper.
  3. Divide the hot soup among 4 bowls. Garnish with the dill, and serve.

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Copyright© 2008 Dana Jacobi, Adapted from 12 Best Foods Cookbook