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Black bean soup with mango salsa

Isadora® beans and mangoes, what can go wrong? Absolutely nothing! Try it and make this soup that will leave everyone asking for more.





  • Mango salsa:
    2 ripe peeled and seeded mangos
  • diced
    2 TBS. fresh lime juice
    ½ fresh jalapeno
  • seeded and finely minced
    ½ cup cilantro leaves
  • coarsely chopped
    ½ cup red onion
  • finely minced
    ¼ teaspoon salt

    Combine all ingredients in a small bowl and set aside.
  • Soup:
    1 pkg. Isadora® refried black beans
    1 pkg. Isadora® whole black beans (do not need to rinse or drain)
    2 TBS. vegetable oil
    1 medium onion
  • finely chopped
    1 fresh jalapeno
  • seeded and finely minced
    6 cloves garlic
  • finely minced
    2 teaspoons chili powder
    4 cups low-sodium chicken broth
  • if needed
    2 TBS. fresh lime juice
    Sour cream for serving

How to Cook

  1. 1Heat the oil in a large stockpot or dutch oven over medium heat. Add onion, jalapeno, and garlic and sauté until softened, about 5 minutes, reduce the heat if the garlic starts to brown. Stir in the chili powder and cook for another minute then stir in the Isadora® beans and chicken broth. Simmer for about 20 minutes, add water if necessary. Stir in lime juice and check seasonings; add salt if necessary.
  1. 2Serve each bowl with a dollop of sour cream and garnish with mango salsa.

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