Serious Eats / Greg Dupree

Why It Works

• Simmering beans with their canning liquid adds body and natural starches, creating a creamy texture without dairy.
• Mashing a portion of the beans with a fork or potato masher releases their starches, thickening the soup without blending.

Most black bean soups fall into one of two camps. The first relies on dried beans, extensive simmering, and a long list of aromatics to build flavor slowly and methodically. The second leans on shortcuts—canned beans, aggressive seasoning, and a pile of garnishes—to get something on the table fast, often at the expense of flavor. This soup, developed by Amanda Stanfield in our Birmingham, Alabama, test kitchen, threads the needle between the two. It uses just five core ingredients, takes about half an hour, and still manages to taste really, really good.

Amanda’s black bean soup succeeds because two simple techniques work together to solve the texture problems that plague most quick bean soups. First, instead of draining and rinsing the beans, the full contents of the can are used. That murky liquid is loaded with starch and soluble bean solids that help thicken the soup and give it body, mimicking the effects of hours of simmering dried beans. Mashing about three-quarters of the beans takes that a step further. Breaking them down releases even more starch, turning the soup creamy without the need for a blender, while the remaining intact beans keep the texture from becoming flat or one-note.

Serious Eats / Greg Dupree

A bonus is that those same moves also improve flavor. Simmering the beans in their own liquid concentrates their natural savoriness instead of washing it away. Mashing some of the beans allows that concentrated bean flavor to fully integrate into the added broth, so the soup’s flavor is well-rounded.

The flavor profile of this soup stays intentionally narrow. Onion forms the backbone, cooked just until soft and sweet. A single chipotle chile in adobo adds smoke, heat, and acidity in one efficient move, eliminating the need for multiple spices. Lime zest and juice go in early, so their brightness integrates into the soup instead of reading as a last-minute fix. A restrained amount of stock (chicken or vegetable—your choice) enriches the soup’s flavor and thins it without watering it down.

Like most five-ingredient recipes, this one works best when you think of it as a flexible starting point rather than a fixed formula. Start with the listed optional garnishes for contrast and brightness, then branch out as needed. Add shredded chicken or leftover pulled pork, a bit of extra adobo, or a small dollop of plain yogurt (my go-to) to easily build layers of flavor.

The finished soup proves that canned beans don’t need disguising or overcomplication—just a little strategic handling to show what they’re capable of.

This recipe was developed by Amanda Stanfield; The headnote was written by Leah Colins.

Keep Screen Awake

2 tablespoons (30 ml) extra-virgin olive oil

1/2 small white or yellow onion, (2 ounces; 57 g) finely chopped (1/2 cup chopped)

1 chipotle chile from 1 can of chipotles in adobo, finely chopped (1 tablespoon)

1 (15-ounce; 425 g) can black beans, undrained

1 1/2 cups (360 ml) homemade chicken stock or vegetable stock or store-bought low-sodium chicken or vegetable broth, plus more as needed, divided

1/2 teaspoon lime zest plus 1 tablespoon juice from 1 lime

3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

For Serving (Optional):

Lime wedges

Sour cream

Cilantro leaves

Sliced scallion

Crumbled cotija cheese

In a large saucepan, heat oil over medium-high until shimmering. Add onions, and cook, stirring occasionally, until just softened, about 5 minutes. Add chipotle chile and cook, stirring constantly, until fragrant, about 1 minute.

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Serious Eats / Greg Dupree 1.

Stir in black beans and their liquid, lime zest and juice, salt, and 1 cup (240 ml) of the broth; bring to a simmer. Once at a simmer, reduce to medium-low. Cover and cook, undisturbed, until the flavors meld and the mixture is slightly thickened, about 10 minutes.

Serious Eats / Greg Dupree

Serious Eats / Greg Dupree 1.

Uncover, and using a potato masher, mash about 3/4 of the beans. Increase heat to medium-high, and stir in remaining 1/2 cup of broth. Continue to cook until mixture is creamy and thickened, 2 to 5 minutes. Thin to the desired texture with additional broth, if needed.

Serious Eats / Greg Dupree 1.

Serve immediately with optional lime wedge, sour cream, cilantro, scallions, or crumbled cotija cheese, if desired.

Serious Eats / Greg Dupree

Special Equipment

Medium saucepan, potato masher

Make-Ahead and Storage

Leftover soup can be refrigerated in an airtight container for up to 4 days.

Nutrition Facts (per serving)
423	Calories
18g	Fat
53g	Carbs
18g	Protein

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Nutrition Facts Servings: 2 Amount per serving Calories 423 % Daily Value* 18g 23% Saturated Fat 4g 18% 10mg 3% 1503mg 65% 53g 19% Dietary Fiber 18g 65% Total Sugars 6g 18g Vitamin C 30mg 151% Calcium 146mg 11% Iron 5mg 29% Potassium 994mg 21% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)