2 cups canned black beans, cooked 4 tomatoes, peeled, seeded, and coarsely chopped 1 clove garlic, mashed 1/4 cup chopped onion oil, for frying 1/4 teaspoon dried Mexican oregano salt, to taste pepper, to taste 1/4 cup cognac 1 2/3 cup chicken stock ***For Garnish*** 1 hard boiled egg, shelled and put through a sieve
If using canned beans, drain and reserve liquid. In a blender, puree the beans, tomato, garlic, and onion; the texture will be thick and slightly coarse. Heat oil in a medium-size saute pan over medium heat and add the bean mixture, oregano, salt, pepper, and cognac. Lower heat and fry the mixture for about 15 minutes, adding chicken stock and/or reserved bean liquid to thin. The final consistency should be that of a cream soup. Serve in individual bowls garnished with a sprinkle of hard-cooked egg.