Very seldom do I make something so incredibly simple and delicious that I am at a loss for words. But that's exactly what has happened to me with this creamy and silky Crema de Frijol (Creamy Bean Soup).
I will say one thing about this soup... I wish I had made more! Actually, every time I make it, I wonder why I don't make it more often.
Crema de Frijol is a creamy bean soup made with beans, Mexican crema, chile de arbol and butter.
It's so easy that it doesn't matter what kind of bean you use. Any bean will work in this soup. (I used a combination of Peruano and Flor de junio.) The only "must" in this soup is the chile de arbol. I've tried making it with other chilies, like canned chipotles en adobo and dried ancho chilies, both of which I love, but their flavor outshines that of the beans. But with chile de arbol, this soup becomes a whole different story. A love story, of sorts, because the two flavors complement each other so well. They bring out the best in each other and you can't imagine one living without the other.
Crema de Frijol
(Creamy Bean Soup)
- 2 to 3 Arbol Chilies
- 3 cups Cooked Beans (with broth) (Canned beans will work too!)
- 2 tablespoons butter
- 3/4 cup Mexican crema
In a skillet or comal, toast the chiles de arbol over medium heat for 1 to 2 minutes, just until they release their aroma. Remove the stems from the chilies.
Puree the beans with the toasted chiles de arbol in a blender or food processor until smooth. If the mixture is too thick, add one cup of water.
Melt the butter in a 2-quart saucepan over medium heat. Pour the bean puree into the saucepan. Let cook, stirring occasionally, just until it begins to boil. Reduce heat and stir in the Mexican crema. Let simmer for about 2 minutes. Season with salt, if necessary.
Garnish with chile de arbol flakes. Enjoy!!!
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