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Vasconia

Vasconia

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Recipe of Cream Count
Recipe

Cream Count

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The count or bean cream is prepared with the base of the Pressure Cooker Express® beans. Here we provide three recipes in one.
Learn more about Vasconia

Ingredients

6 portions
  • 1 black bean
  • 1/2 onions
  • 1 liter Water
  • 3 cloves garlic
  • sea ​​salt
  • 1 vegetal oil
  • 300 grams saladette tomatoes
  • 1 ulna vegetable bouillon
  • 6 corn tortillas
  • 2 serrano peppers, sliced
  • 1 avocado, hass
  • 250 grams panela cheese

Preparation

Wash the beans until the water comes out clean. Soak in a bowl covered with cold water overnight or at least 4 hours.
Place the beans in an Express® Pressure Cooker with the soaking water plus the necessary to collect approximately 2 liters of water in total. Add the onion, garlic, salt and vegetable oil.
Close the Express® Pressure Cooker and add the pressure regulator, place it in the stove with a high flame for about 25 minutes or until constant steam comes out, lower the flame to medium, cook for 1 hour. Remove the Express® Pressure Cooker from the heat, let it cool, remove the pressure regulator, open the Express® Pressure Cooker and that's it!
Blend the tomatoes with the clove of garlic, onion and a cup of water with the seasoning cube or chicken broth. In a large pot heat the oil and add the previous mixture, pouring it through a medium mesh sieve.
Leave seasoning and add the necessary water or broth so that it acquires the consistency of a soup. Blend the beans from the pot and pour over the tomato mixture.
Cook for 10 minutes to integrate the flavors. Serve hot with its accompaniments.

TIPS

To prepare refried beans heat 2 tablespoons of oil in a pot. Add 1/2 cup of chopped onion and fry until smooth (acitronar). Add the beans from the pot and mash. Cook moving constantly, until they are cooked to your liking.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
Manuel Manzano
03/01/2021 07:42:59
Excelente tu receta de la sopa crema conde, sencilla de entender y fácil de hacer, yo la he hecho varias veces pero con la receta original del potaje de frijoles negros. yo también tengo un blog de recetas, escribo recetas de la cocina cubana y me permití en lazar tu articulo a mi receta de potaje de frijoles negros. Si quieres leer el articulo aquí te dejo el enlace, https://cocinandoalocubano.com/recetas-de-la-cocina-tradicional-cubana/caldos-y-potajes/receta-de-potaje-de-frijoles-negros/ si considera que no debe estar en los comentarios tenga a bien eliminarlo y si considera que debe enlazar alguna de mis recetas a sus posts, estaré mas que feliz de saberlo. muchas gracias y espero seguir leyendo buenas recetas como esta. saludos
Maria Ines Ampudia
29/04/2019 16:12:24
Riquísima

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