Bean Cream with Chile

Name: Bean Cream with Chile
Prep time: 35 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 3 tablespoons vegetable oil; 1/4 onions; 2 cloves garlic; 2 guajillo chiles, cleaned, without stems or seeds; 2 pasilla chiles, cleaned, without stems or seeds; 1 ancho chile, cleaned, without stems or seeds; 1 cup water; 4 cups bean broth; 2 cups sour cream; 1 sprig epazote, only the leaves; 1 pinch salt; panela cheese, in cubes, for garnish; guajillo chile, fried, in strips, for garnish; sour cream, for garnish

Mayte Rueda

This bean cream recipe is special because it is made with the leftover bean broth that we sometimes have and don’t know what to do with, so it won’t go to waste. This bean cream is very rich in iron and has a delicious hint of dried chiles. You will love it!

Reviewed by Editorial Team of Kiwilimón

Published: 23-03-2021

Preparation

15 mins

20 mins

Low

Heat vegetable oil in a saucepan or skillet over medium heat, add the onion and garlic, and sauté for a few minutes; then add the guajillo, pasilla, and ancho chiles, and sauté for 1 more minute. Pour in a cup of water and let cook for 5 more minutes until the chiles soften. Remove from heat. Blend the above with the bean broth until well combined. Pour vegetable oil into a saucepan over medium-low heat, add the blended mixture, the cream, the sprig of epazote, and season with salt. Cook for 10 minutes or until you achieve the desired texture. Serve the cream with panela cheese, fried guajillo chile, and sour cream.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

162.2

kcal

8.11%

Carbohydrate, by difference

13.6

4.53%

Protein

3.8

7.6%

Total lipid (fat)

10.4

16%

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100

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Tips

You can substitute black bean broth with another type of bean, such as pinto, Peruvian, red, etc.

You can blend the cream with a bit of beans to make it thicker.

Bean Cream with Chile

Ingredients

Preparation

Nutritional information

Presentation

Tips

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