Crema de Frijol (spicy cream of black bean)

February  4, 2015
2 Ratings
Photo by Heidi Leon Monges
  • Serves 4
Author Notes

This is my husbands favourite soup, so much so that we served it at our wedding last year. It's a pantry staple which is easy to whip up at a moments notice; and always impresses guests. —senorahughes

What You'll Need
  • For the soup
  • 1/2 piece onion- chopped
  • 800 grams (2 cans) of black beans with their liquid
  • 2-3 pieces canned chipotle peppers in adobo- chopped
  • 1 big splashes heavy cream
  • For the garnish
  • 4 pieces corn tortillas
  • 1 piece large tomato
  • 1/4 piece onion
  • 1 piece jalapeno
  • 3 sprigs cilantro
  • 1 dash fresh lime juice
  1. For the soup 1. Sautee the chopped onions in a dutch oven with canola oil until soft and translucent. 2. Add the chipotles and cook for 30 seconds longer 3. Add the beans, mix well and let simmer for a few minutes. 4. Puree until smooth with chicken stock and cream. 5. Season to taste
  2. For the Garnish 1. julienne the tortillas, and fry in canola oil until crispy. Drain 2. Finely chop the onion, tomato, devained jalapeno and cilantro. Mix together, and add a squeeze of lime; to form a pico de gallo.
  3. For serving 1. place a large spoonful of salsa at the bottom of each bowl 2. keep soup warm in a jug; and pour into each bowl in front of guest. 3. Add tortilla strips to your liking. 4. Buen provecho!
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2 Reviews

patty@bryce February 28, 2016
Conceptually a simple, delicious weeknight dinner. However, amts. of canola and stock both left out. Not a big deal, but probably a better recipe for those with some confidence in soup-making to judge personal preference.
patty@bryce February 26, 2016
How much chicken stock?