Directions
Step 1
In a saucepan, melt the butter and sauté the onion and garlic until fragrant and translucent.
Step 2
Transfer the garlic and onion into a blender and add the chicken stock, heavy cream and beans. Blend until smooth.
Step 3
Return the bean cream to the saucepan and bring it to a boil. Taste and season with salt and pepper.
Step 4
Serve and garnish with cilantro and diced jalapeños.
Notes:
- Add chorizo or sausage to make a hearty and chunky bean soup.
Nutrition:
- Calories: 408
- Fat: 26g
- Carbs: 33.5g
- Protein: 12.2g
Ingredients
- 1 tbsp butter
- 1/4 white onion, diced
- 1 garlic clove, minced
- 1.5 cup chicken stock
- 2 cups heavy cream
- 1 can (19.75oz) Whole Black (or Pinto) Beans La Costeña, drained
- Chopped cilantro as a garnish
- Diced Jalapeños La Costeña as a garnish
- Salt and pepper to taste
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