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Crema Conde

recipe at a glance
ready in: under 30 minutes
serves/makes:   4

recipe id: 6939
cook method: stovetop

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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.

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Nutritional data has not been calculated yet.

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