Name: Crema de Frijol Negro
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Mexican
Ingredients: Sliced Bacon; Land O Lakes Butter, with Olive Oil & Sea Salt; Cebollitas Bunch; SIGNATURE SELECTS Black Beans, Seasoned; Morton Iodized Salt, 26 Ounce; Manischewitz Broth, Vegetable; Daisy Light Sour Cream

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Heat butter in a large stock pot. 
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Add the bacon. 
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Cook the bacon until crispy.
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Remove the bacon and place on a paper towel.

Discard bacon fat except for 1 tablespoon.

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Cook the onion. 
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About 1 minute. 
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Remove the onion. 
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Do not clean the stock pot. 
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To a blender, add the drained black beans, cooked onion, salt, broth and sour cream.

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Blend until smooth. 
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Pour the creamy bean sauce into the stock pot.

Gently scrape the bottom to release any bits that were lingering.

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Bring to a simmer. 
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Cook for 5 minutes, stirring occasionally.

Serve and top with crumbled bacon and queso fresco.

Crema de Frijol Negro

Serves 4

5 mins prep

10 mins cook

15 mins total

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How to make