Name: Bean Cream with Chipotle
Prep time: 30 min
Cook time: 10 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 cups beans, from the pot, cooked with broth; 1/8 onions; 1 clove garlic; 1 sprig epazote; 1/2 cups sour cream; 2 cups cow's milk; 2 chipotle chiles in adobo sauce; 1 tablespoon vegetable oil; salt; 1 cup tortillas, fried in strips, to accompany; 1 cup panela cheese, in cubes, to accompany; 1 avocado, in slices, to accompany; 4 leaves epazote, fresh, to accompany

Preparation

20 mins

10 mins

Low

For the cream, blend the beans with the onion, garlic, epazote, cream, milk, and chipotle in your T-fal® Infiny Force blender using the “soup” function for 10 seconds or until you reach the desired mixture. Heat a pot over medium heat with the oil, add the cream and let it come to a boil, lower the heat and cook for about 10 minutes. Season with salt.