• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 6
    OK

    Cream of Pinto Bean Soup

    Beans are an everyday food item in Mexico. This soup is delicious, nutritious, and elegant enough for a dinner party. Even better, kids love it because of its smooth and creamy texture. 


    Ingredients
    For the Soup
    1
    tablespoon
    lard or vegetable oil
    1
    medium onion, diced
    2
    cloves
    garlic, chopped
    1
    Roma tomato, diced
    5
    cups
    cooked pinto or black beans, with 1 cup of broth
    2
    sprigs
    epazote
    1
    teaspoon
    ancho chile powder
    1/2
    teaspoon
    kosher salt
    3/4
    cup
    evaporated milk
    For the Garnish
    1
    avocado, cubed
    1/2
    cup
    fresh feta or panela cheese
    1/2
    cup
    crumbled cooked bacon
    1/2
    cup
    crema
    Directions
    In medium saucepan, heat 1 tablespoon lard or vegetable oil. Cook onion over medium high heat for a few minutes or until it starts to brown on the edges.
    Add garlic and cook for another minute. Add tomatoes and cook for 5 minutes, or until they become saucy.
    Transfer mixture to blender container and add beans and their broth. Blend until completely smooth, adding more bean broth or water if needed to make mixture blend properly.
    In same saucepan, cook bean mixture over medium heat, adding epazote, ancho chile powder and salt. Bring to a boil and then turn heat down to simmer and cook, uncovered, for 10 minutes, to allow flavors to blend.
    Add evaporated milk and simmer for 5 minutes more. Taste for seasoning and add more salt if needed.
    To serve, ladle soup into shallow bowls and garnish with avocado, cheese, bacon or chicharrón and a drizzle of crema on top.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Vegetarian

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