Black Bean Soup with Sour Cream & Mango Salsa
Submitted by lynnyc
Silky black bean soup with bacon, honey, and aromatics blended and strained smooth. Serve with cool sour cream and bright mango salsa for a stunning contrast of flavors.
YIELD
1 potPREP
20 minCOOK
1 hrsREADY
1 hrsThis soup is all about contrast. Dark, velvety, and earthy meets cool sour cream and juicy, bright mango salsa on top.
Dried black beans simmer with bacon, onions, carrots, celery, bay leaves, and chicken broth until they’re completely tender. A drizzle of honey rounds out the edges. Then everything gets blended smooth and passed through a fine sieve so you’re left with nothing but pure, silky bean soup.
That extra straining step is what separates a good black bean soup from a restaurant-quality one.
Ladle it into bowls, add a swirl of sour cream and a generous spoonful of mango salsa, and let the flavors collide.
Chef Tips
- Strain through a fine sieve after blending. Yes, it’s an extra step, but it removes every bean skin and gives you that luxurious, velvety texture.
- The honey is subtle but important. It softens the earthy flavor of the beans and balances the smokiness from the bacon.
- Make your mango salsa fresh with diced ripe mango, red onion, cilantro, lime juice, and a pinch of salt. The sweetness and acid play off the rich soup beautifully.
Ingredients
Directions
Combine all the ingredients and add enough water to cover the beans.
Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked.
Add more water as required. Remove bay leaves and purée the soup in a blender.
Then pass the soup through a fine sieve to remove the skins of the beans.
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