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Crema de Frjiol Negro served in a blue bowl and topped with queso fresco and bacon crumbles.
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5 from 3 votes

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Lunch, Side Dish
Cuisine: Mexican
Servings: 4
Calories: 333kcal


  • 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


  • 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.


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.


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