Bean cream recipe


Legumes are a fundamental part of the Mediterranean diet, nothing better than a smooth bean cream to vary from the classic preparations. This way we will have a complete and balanced first course.

For this recipe I have used cheap and easy to find black beans. But you can use any other type of dried beans.

Ingredients (4 people):

350 gr. black beans, 1 onion, 3 tablespoons of olive oil, 100 cc. red wine, 1 large potato, 1 clove of garlic, parsley, salt, bay leaf, thyme, pepper. 1 liter of chicken broth. Dice of fried bread, garnish.


To avoid soaking the beans, we put them in a pot covered with cold water. We heat until it starts to boil. Drain from the first cooking water and return to the pot, covered with broth, parsley, a bay leaf, a little thyme and ground pepper. Heat until it starts to boil, cover and let it simmer.

Halfway through cooking, heat the oil in a frying pan. Sauté the chopped onion and garlic over low heat. Once they are tender, add the sauce to the pot with the beans. Add the peeled and chunky potato, the red wine and a glass of water.

Let the cooking finish until the beans are very tender. Remove the bay leaf and blend until the cream is very fine. If it is too thick add a little water or broth. We put to the point of salt and heat for a few minutes, without boiling.


Be careful, once the beans are mashed it is easy for them to stick to the bottom of the pan. If you have to reheat it almost it is better to do it in the microwave. Also, to save time you can use the pressure cooker or pressure cooker, with about 20 minutes will be enough.

Preparation time: 1 hour Difficulty: Easy


Serve this bean soup in a tureen or individual plates, decorating with cubes of fried bread or toasted in the oven, well browned. A decoration of small dices of sautéed or grilled ham or bacon does not look bad either.

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