Crema de Frijol

Crema de Frijol

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  • 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.
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