Beef Tongue in Tomato Broth
Cream of Bean Soup
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
8 Portions
|
Ingredients
For the cream:
- 2 cups dry black beans soaked overnight or for at least 5 hours
- ½ onion cut into chunks
- 2 cloves garlic
- 1 tbsp avocado oil
- Sufficient water
- 1 tbsp bouillon powder
- sea salt to taste
For the toppings:
- Golden tortilla strips
- Manchego cheese grated or shredded
- sour cream
- avocado
- chili flakes
Ingredients
For the cream:
For the toppings:
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Instructions
- Place the beans, onion, garlic, enough water to cover, oil, and sea salt in the Instant Pot.
- Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Bean/Chili and set time to 14 Minutes.
- Once done, add the broth and blend everything with an immersion or conventional blender. Add water according to the desired consistency and check for seasoning.
- Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth and set time to 5 Minutes.
- Serve hot and add toppings.
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