El Restaurante Mexicano
Sept-Oct 2005



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Crema Frijolito

(Cream of Black Bean Soup)

Serves 8

Temple restaurant in Oaxaca is notable for its innovative menus, décor and promotion. Oaxaca's small, black beans are the basis for Crema Frijolito adorned with chilaca chile.

• 1 lb. dried small, black beans
• 2 lg. cloves garlic, peeled and coarsely chopped
• 1/2 white onion, peeled and coarsely chopped
• 1-2 sprigs fresh epazote
• Water to cover
• Salt to taste
• 2 oz. butter
• 8 oz. Mexican crema or cr¸me fra”che
• Fresh epazote, chopped

To garnish each portion:
• Queso fresco
• 1 slice chilaca chile, lightly grilled
• Chopped parsley
• 2 oz. totopos or fried tortilla triangles

Cook beans with garlic, onion, epazote and water to cover until tender. Add salt to taste. (Never add salt until the beans have softened.) Puree the beans with their broth.

In a large pot, heat butter, add bean puree and the crema. Stir to combine, stirring in chopped epazote.

Serve each portion garnished with queso fresco, grilled chilaca chile, chopped parsley and totopos.