- 2/3 Lb Beans.
- 1 Red onion.
- 2 Garlic cloves.
- 2 Tomatoes.
- 4 Jalapeno chilies.
- 7 Oz Fresh cheese.
- ¼ Cup 18% fat cream
- 2 Tortillas.
- Mild olive oil, 0.4°.
- Salt and black pepper.
- 1 Sprig of epazote (Central American aromatic herb).
Place beans to soak in cold water for 12 hours or overnight.
Chop onion, tomato (peeled) and garlic in coarse brunoise.
Heat a dash of oil in a Rapid III Magefesa pressure cooker. Stir in onion, garlic and tomato to cooker. Cook for a few minutes.
Add beans to pot and cover with water. Season with salt and pepper.
Bring to a boil with the lid off and skim off the foam and impurities that have risen to the top. Add the epazote sprig and close the cooker. Bring to maximum pressure (position II) over high heat. Lower heat to a minimum and simmer for 5 to 6 minutes.
Release pressure and open the pot. Transfer cooker ingredients to a Protech Magefesa blender. Season with salt and pepper to taste and process until fully blended.
Cut tortillas into thin long strips and fry in a Non-stick aluminum pan with plenty of olive oil. Drain on absorbent paper towels. Reserve
Transfer blended beans to a serving dish. Add a drizzle of cream and top with crumbled fresh cheese, tortilla strips and chili slices to taste.
To give the soup a spicy twist, blend some chili along with the beans.
This is an original recipe from the State of Michoacán, Mexico.