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.
- 1 bacon slice chopped
- 1 tbsp butter
- 1/4 onion diced
- 2 cans black beans drained
- 1 tsp salt
- 2 cups vegetable broth
- 1 cup sour cream
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.
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.
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