Cream Count

Name: Cream Count
Prep time: 120 min
Cook time: 120 min
Yield: 6
Cuisine: Mexicana
Ingredients: 1 black bean; 1/2 onion; 1 liter of Water; 3 cloves of Garlic; sea salt; 1 vegetable oil; 300 grams of tomato saladet; 1 ulna of vegetable broth; 6 pieces of Corn tortillas; 2 Serrano chiles sliced; 1 avocado hass; 250 grams of Panela cheese

120 minutes

Easy

6 servings

Vasconia

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

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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.