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    Home » Recipes » Mexican » Crema de Frijol Negro

    Crema de Frijol Negro

    Last Updated November 9, 2022. Originally Posted May 26, 2021 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Crema de Frijol Negro is a rich and creamy black bean Mexican soup. This easy-to-make recipe is perfect for any time of the year.
    Jump to Recipe Print Recipe
    Crema de Frjiol Negro served in a blue bowl and topped with queso fresco and bacon crumbles.

    Disclosure: This is a sponsored post in partnership with S&W Beans.

    Crema de Frjiol Negro served in a blue bowl and topped with queso fresco and bacon crumbles.

    Crema de Frijol Negro takes me back to my childhood.

    I grew up on this soup. My mom and my grandma used to make it ALL THE TIME.

    Now, as a mom myself, I make it for my kiddo because it’s easy, hearty, and very satisfying.

    Beans are an excellent source of plant-based protein and fiber that keeps you feeling full, supports your digestive health and can help lower cholesterol levels.

    Let me show you how to make it…

    The ingredients for the black bean soup on a wooden surface.

    It’s no secret. From Frijoles Puercos to Frijoles Charros, we love beans in Mexico.

    Mexican food just wouldn’t be Mexican food without beans.

    In this recipe, we are using S&W Black Beans, but you can easily use pinto beans.

    That’s vegetable broth in the picture. OR, swap it out for chicken broth.

    A collage of two pictures showing how to cook bacon.

    • Start by cooking the bacon.
    • Remove the cooked bacon and drain any excess grease.

    Discard the bacon grease except for about 1 tablespoon to cook the onion.

    Set the bacon aside until ready to use.

    Note: This step is totally OPTIONAL.

    If you’re into a more plant-based diet, skip this step and use olive oil to cook the onion.

    A wooden spoon inside a stock pot cooking diced onion.

    • Add the onion to the pot.
    • Cook until translucent.
    • Remove from the pot.

    Onion takes 1-2 minute to cook.

    Also, don’t wash the pot.

    All of that brown stuff you see at the bottom of the pot has tons of flavor, and it will all come up once you add the bean sauce.

    A collage showing how to make the crema de frijol in a blender.

    • Add the drained beans, salt, sauteed onions, sour cream, and broth to a blender.
    • Blend until smooth.

    For the spicy food lover, add 1 chipotle pepper in adobo sauce. It’ll add a nice kick.

    Pro Tip:

    This is a thick soup. For a thinner soup, add 1 more cup of broth.

    The bean soup pouring into a stock pot from the blender.

    • Pour the bean sauce into the pot.
    • Bring to a boil.

    Stir occasionally while it’s cooking, or it will stick to the bottom.

    Canned beans are a time saver!

    S&W Beans are ready-to-use and so versatile. Keep them on hand in your pantry for quick and healthy meals or snacks.

    A wooden spoon holding the bean soup over the pot.

    The bean soup will thicken up as it cooks.

    Also, taste for salt and texture. It should be smooth and delicious.

    Here, we’re using black beans, but S&W Beans come in a variety of flavors, sizes, and colors to spice up any meal.

    Find S&W Beans on Amazon and check out their website.

    Crema de Frjiol Negro served in a blue bowl and topped with queso fresco and bacon crumbles.

    More Mexican Soups


    Caldo de Camaron
    Caldo de Pollo
    Sopa de Coditos
    Caldo de Res

    Crema de Frijol Negro is a super tasty recipe made with canned black beans. Top with crumbled bacon and queso fresco and enjoy!

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    Did you make this recipe? Please rate the recipe below!

    Crema de Frjiol Negro served in a blue bowl and topped with queso fresco and bacon crumbles.

    Crema de Frijol Negro

    Crema de Frijol Negro is a rich and creamy black bean Mexican soup. This easy-to-make recipe is perfect for any time of the year.
    5 from 4 votes
    Print Pin Rate
    Course: Lunch, Side Dish
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 333kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 bacon slice chopped
    • 1 tbsp butter
    • 1/4 onion diced
    • 2 cans black beans drained
    • 1 tsp salt
    • 2 cups vegetable broth
    • 1 cup sour cream

    Instructions

    • Heat butter in a large stock pot.
    • Add the bacon.
    • Cook the bacon until crispy.
    • Remove the bacon and place on a paper towel.
    • Discard bacon fat except for 1 tablespoon.
    • Cook the onion.
    • About 1 minute.
    • Remove the onion.
    • Do not clean the stock pot.
    • To a blender, add the drained black beans, cooked onion, salt, broth and sour cream.
    • Blend until smooth.
    • Pour the creamy bean sauce into the stock pot.
    • Gently scrape the bottom to release any bits that were lingering.
    • Bring to a simmer.
    • Cook for 5 minutes, stirring occasionally.
    • Serve and top with crumbled bacon and queso fresco.

    Notes

    Swap this out for pinto beans instead. 
    If you’re into a more plant-based diet, skip the bacon and use olive oil to cook the onion.
    For a thinner soup, add 1 more cup of broth.
     

    Nutrition

    Calories: 333kcal | Carbohydrates: 34g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1160mg | Potassium: 547mg | Fiber: 11g | Sugar: 3g | Vitamin A: 706IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Mexican, Recipes, Side Dishes, Soups

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Oscar

      May 28, 2021 at 5:00 pm

      5 stars
      Great recipe. Love this crema.

      Reply
      • Maggie Unzueta

        November 2, 2021 at 10:45 am

        So glad you enjoyed it. It was a childhood favorite!

        Reply
    2. Elizabeth

      May 29, 2021 at 6:32 pm

      5 stars
      Great recipe! Will definitely make again!

      Reply
      • Maggie Unzueta

        June 28, 2021 at 12:25 pm

        So glad you liked it. Thank you!

        Reply
    3. Brianna May

      June 1, 2021 at 8:10 am

      5 stars
      Yum!!

      Reply
      • Maggie Unzueta

        June 20, 2021 at 8:38 am

        Yes. So super yummy!

        Reply

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