Frijoles Crema
1 lb. dried black beans
1 onion, cut in 1/2
garlic
epasote
4 slices of bacon
1 minced white onion
salt
Garnishes
chorizo
queso fresco
cilantro
avacodo
roasted chipotle
1. Soak beans in water overnight.
2. Drain. Add fresh water to a large pot. Add onion halves, 1 garlic clove and 1 – 2 teaspoons of salt. Bring to a boil. Boil several hours, until beans are soft.
3. Cut partially frozen bacon into a small mince. Sauté in a soup pan. Add minced onions. Sauté until onions are soft.
4. Blend beans, in a blender, with liquid until smooth. Add water as needed, usually a ratio of 1 cup beans to 2 cups water.
5. Add pureed beans to bacon and onion.
6. Cook until desired thickness.
7. Strain soup to remove minced bacon and onion.
8. Serve with an assortment of garnishes.
Recipe courtesy of Mesones Sacrista, Puebla, adapted by Denise Martabano 2006
