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Grilled pepper and black bean soup with Le sieur Riou-x

Grilled pepper and black bean soup with Le sieur Riou-x

4 portions


  • 2 large bell peppers, the colour of your choice
  • 15 ml (1 tbsp.) butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 5 ml (1 tsp.) chili powder
  • 2 ml (½ tsp.) ground cumin
  • 1 ml (¼ tsp.) Chipotle pepper, ground
  • 540 ml (19 oz) canned black beans, rinsed and drained
  • 1 litre(4 cups) chicken stock
  • 180 g (6 oz) Le sieur Riou-x cheese, regular or smoked, diced
  • Salt and freshly ground pepper
  • 85 ml (1/3 cup) fresh cilantro, coarsely chopped


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  • Preheat the oven to 450 °F (230 °C) or the BBQ to high.
  • Grill the peppers until their skin has blackened.
  • Place peppers in a bowl and cover with plastic wrap for 5 to 10 minutes. You can then easily remove their skin and dice the insides.
  • In a saucepan, over medium heat, melt the butter and brown the onion and garlic for 2 minutes.
  • Add the diced peppers and spices. Cook for 2 more minutes.
  • Add the black beans and pour the chicken stock into the saucepan.
  • Bring to a boil and simmer for 5 to 10 minutes. Adjust the seasoning.
  • Place the diced Le sieur Riou-x in soup bowls.
  • Ladle soup over the cheese.
  • Top with a bit of cilantro and serve with crispy tortillas.

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Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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