Black Bean And Corn Bisque Recipes

Steps:

• In a large saucepan, heat the oil over medium heat. Add the carrot, corn and onion and cook until the vegetables being to soften, about 8 minutes. Season with salt.
• Add the garlic, chile powder and cumin and cook until the spices are fragrant, about 1 minute. Add the beans, chipotle and adobo sauce and stir just to combine. Pour in the stock and 1 cup water. Bring to a simmer and cook until thick and creamy, 35 to 40 minutes.
• Stir in the lime juice and season with salt, if necessary. Puree the hot soup with a hand blender, if desired, or leave chunky. Serve in soup bowls with the cilantro and a dollop of sour cream.

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.

Steps:

• Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Steps:

• Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
• Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.

Steps:

• Heat 3 tablespoons oil in a soup pot over medium-high heat. Add sausage; cook and stir until beginning to brown. Add carrots and cook for 2 minutes. Add garlic; cook for 1 minute more. Add 4 cups chicken broth and 2 teaspoons salt. Reduce heat to a simmer; add black beans, kidney beans, great Northern beans, and bell pepper. Continue to simmer for 1 hour.
• Meanwhile, bring remaining 4 cups chicken broth to a boil in a saucepan. Add potatoes and simmer until easily pierced with a fork, about 20 minutes.
• At the same time, heat remaining 3 tablespoons vegetable oil in a nonstick skillet or saute pan over medium-high heat. Add corn, onion, harissa, remaining 1 teaspoon salt, and black pepper. Saute until they have a few brown spots and a nice flavor, 5 to 7 minutes. Remove from heat.
• Place potatoes with chicken broth and corn mixture carefully into an electric blender and blend until smooth, or desired consistency (or leave some out to be left whole). Stir mixture into the soup pot to combine. Turn off heat and add balsamic vinegar. Stir again to combine. Adjust seasonings to taste.

Steps:

• Heat the olive oil in a small pan over medium-high heat. Add the onions, and sautee for 5 minutes, or until soft.
• Add the beans, corn, paprika, oregano and garlic salt to the pan and stir well. Lower the heat to low and cook for 10 minutes while stirring occasionally.
• Serve this over brown rice if you like, or top with pico de gallo and/or avocados.

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.