Crema de Frijol Negro
Crema de Frijol Negro is a rich and creamy black bean Mexican soup. This easy-to-make recipe is perfect for any time of the year.
Servings: 4
Calories: 333kcal
Ingredients
- 1 bacon slice chopped
- 1 tablespoon butter
- ¼ onion diced
- 2 cans black beans drained
- 1 teaspoon salt
- 2 cups vegetable broth
- 1 cup sour cream
Instructions
- Heat butter in a large stock pot.
- Add the bacon.
- Cook the bacon until crispy.
- Remove the bacon and place on a paper towel.
- Discard bacon fat except for 1 tablespoon.
- Cook the onion.
- About 1 minute.
- Remove the onion.
- Do not clean the stock pot.
- To a blender, add the drained black beans, cooked onion, salt, broth and sour cream.
- Blend until smooth.
- Pour the creamy bean sauce into the stock pot.
- Gently scrape the bottom to release any bits that were lingering.
- Bring to a simmer.
- Cook for 5 minutes, stirring occasionally.
- Serve and top with crumbled bacon and queso fresco.
Notes
Swap this out for pinto beans instead.
If you’re into a more plant-based diet, skip the bacon and use olive oil to cook the onion.
For a thinner soup, add 1 more cup of broth.
Nutrition
Calories: 333kcal | Carbohydrates: 34g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1160mg | Potassium: 547mg | Fiber: 11g | Sugar: 3g | Vitamin A: 706IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 3mg