Cream of Black Bean Soup (Crema de Frijol)

When we lived in Mexico City one of our favorite dishes at one of our favorite restaurants, Anderson's, was a Crema de Frijol - so delicious! Sadly they closed the restaurant this year (and we also live in another country...)

I found this super easy recipe on http://www.mexican-authentic-recipes.com. This only makes enough for about 5-6 servings. This is considered a side dish in Mexico.

Ingredients

1 kg (dry) (about 5 cups cooked) black beans with their water (see recipe of Frijoles de la olla)

2 Tbsp Olive oil

1Tbsp salt

1/2 onion, finely chopped

2 little branches with leaves of Epazote

3/4 cup Evaporated Milk (125 ml)

Toppings - optional

1/2 cup of Mexican Sour Cream (this is less thick than American sour cream, but if you can use regular sour cream if you don't want to go to a Mexican grocery) (60 ml) - also this is optional

1/2 cup of crumbled Queso Fresco

Chips or tortillas strips

Chopped avocado

 

Instructions:

1. Blend your beans (with their liquid!) until you've got a cream and set aside.
2. Heat olive oil in a soup pot, and sautee your finely chopped onion until it is softened/a little transparent. Stir frequently.
3. Strain your blener full of beans into the soup pot (add to the onions)
4. Add epazote and salt, mix and bring to a boil on high
5. When it boils, turn to low heat, and add evaporated milk
6. Cook on low heat for about 5 minutes to thicken the soup. Remove the epazote
7. Top each serving with a little cream, queso fresco, and avocado