Monday, August 7, 2017

Black Bean and Fresh Corn Bisque

The couple of cool days we had last week (and by cool, I'm talking nighttime temps that dipped into the fifties!) had my friends and me stalking fall crafts on Pinterest, and pulling out the pumpkin recipes. Perhaps it's because summer is my least favorite season that it just seems to last FOREVER. I had every door and window open in the house trying to suck in the chilly goodness, hoping to capture it for when things ultimately heat up again.

I found myself at the stove, stirring up a favorite fall bisque to enjoy one lazy afternoon out on the lanai. This recipe is easy and delicious, and a swap out of the chicken stock for vegetable makes it vegetarian.
Black Bean and Fresh Corn Bisque

2 Tablespoons olive oil
1 ear fresh corn, husked, kernels removed*
1 large carrot, chopped
1 small yellow onion, chopped
1/2 jalapeño, ribbed, seeded, and chopped (more or less to taste)
1/2 teaspoon salt
1 teaspoon
Melissa's chopped garlic
2 teaspoons chili powder
1 teaspoon cumin
1 tablespoon tomato paste
1 tablespoon cider vinegar
2 15-ounce cans black beans, rinsed and drained
4-5 cups chicken stock
1 tablespoon chopped cilantro (optional)
2 Tablespoons fresh lime juice

In a large saucepan over medium heat, heat oil until it shimmers. Add corn, carrots, onion, and jalapeño, and sauté until onion becomes translucent, 8 to 10 minutes. Stir in salt.

Stir in garlic, chili powder, and cumin, and cook until the spices are fragrant, about one minute. Add tomato paste, vinegar, beans, and 4 cups chicken stock. Bring to a simmer and cook until thickened, 35 to 40 minutes. If soup is too thick, add more stock, ¼ cup at a time, until desired thickness is reached.

Remove from heat and stir in cilantro, lime juice, and salt and pepper to taste. Leave as is, or do as I do, and purée it with an immersion blender. Garnish as you see fit, or top with
corn and avocado salsa.

*I char mine on the grill to give it a more complex taste, but you don't have to
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Linda said...

I just bought a bag of black beans. I'm going to slow-cook them today so I can use some in this recipe. I'll use your Refried Bean recipe (we loved!) but use black beans instead.

gluten Free A_Z Blog said...

This looks absolutely delicious but we are still in the midst of a heat wave and high humidity. Will pin it for cooler weather.. thanks

Linda said...

What does the vinegar do for the recipe?

Alycia Nichols said...

This sounds good to me! You are on a black bean ROLL, sister!!!!!

Pattie @ Olla-Podrida said...

Do not skip the vinegar. It gives it a wonderful brightness. I'll be blogging about gazpacho later in the week, and I use vinegar in it as well. It really makes a wonderful difference.

Miz Helen said...

What a beautiful bowl of goodness that will have fabulous flavor! Hope you are having a great weekend and thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz Helen