Beer makes batters better, meat more tender, and sauces more flavorful.
Crema Conde
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- #6939
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
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
Garnish
1 hard boiled egg, shelled and put through a sieve
directions
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.
added by
a1hotfood
nutrition data
Nutritional data has not been calculated yet.
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