Crema de Fríjoles

Ingredients

• 1.06 litresstock (beef, pork or vegetable)
• about 510 gcooked, drained beans
• 14 gbutter
• 60 ml (4 tbsp), made with 1 tomato and 2 spring onionshogao
• to tastefinely chopped coriander
• to tastefinely chopped parsley
• to tastesalt and black pepper
• about 150 gripe plantain, diced and fried

Instructions

1. 1

   Prepare the herbs

   Wash the coriander and parsley well, then chop them finely.

2. 2

   Make the hogao

   Prepare the hogao by cooking tomato and spring onion with cumin and salt. Set it aside.

3. 3

   Blend the beans

   Put the cooked beans in a blender or food processor with 1 cup (about 240 ml) of the stock and blend.

4. 4

   Check the purée

   Blend until the beans form a purée.

5. 5

   Heat the stock

   Bring the remaining stock to the boil.

6. 6

   Combine the soup

   In a separate pan, mix the bean purée with ½ cup (about 120 ml) of stock, the hogao, butter, coriander, parsley, salt and pepper.

7. 7

   Add the mixture

   Once the stock boils, reduce the heat to medium and add the bean mixture from the other pan.

8. 8

   Simmer gently

   Cook at a moderate temperature for 10–15 minutes.

9. 9

   Serve the soup

   Serve hot, topped with fried plantain pieces. Alternatively, garnish with diced avocado, crisp bacon or pork crackling.

What is Colombian bean cream soup?

This is a Colombian-style soup made by blending cooked beans with stock, then simmering them with hogao, a tomato-and-onion seasoning base. It turns everyday beans into a creamy, substantial lunch.

This version balances the savoury bean purée with herbs and a sweet, crisp plantain garnish. The method is straightforward and works well with beans that are already cooked.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 13g protein, 47g carbs, 8g fat.

The beans provide most of the carbohydrates and a substantial share of the protein, while the butter and fried plantain contribute much of the fat. Stock, hogao and added salt can affect the sodium, so taste before seasoning. For a balanced plate, serve a moderate bowl with a side of fresh vegetables.

The beans and stock

Cooked beans: drain them before blending so you can control how thick the soup becomes. A brief blend with some stock gives the soup its smooth base.

Stock: beef, pork or vegetable stock can all be used. Its flavour carries through the simple seasoning, so taste before adding the full amount of salt.

Hogao and herbs

Hogao: this Colombian tomato and spring onion sofrito adds savoury depth. The recipe calls for it to be made with cumin and salt, then set aside before it goes into the soup.

Fresh herbs: chop the coriander and parsley finely so they distribute through the bean mixture rather than forming large leafy pieces.

Getting a smooth texture

Blend the beans with the specified cup of stock until the mixture forms a purée. If your blender is small, work in batches rather than filling it too high.

Stir the purée into the hot stock gradually, mixing well to help it combine evenly. Keep the soup at a moderate heat as it simmers.

Simmering and seasoning

Timing: simmer for 10–15 minutes at a moderate temperature so the flavours come together. Stir from time to time to prevent the thick soup catching on the bottom of the pan.

Seasoning: taste near the end and adjust the salt and pepper to suit your stock and hogao. The soup should be hot and evenly mixed when served.

Choose a topping

Fried plantain: the recipe's suggested topping adds sweet, soft-centred pieces to the savoury soup. Dice it before frying so the pieces are easy to spoon up.

Alternatives: diced avocado, crisp bacon or pork crackling are also suggested. Add the topping just before serving so it keeps its texture.

What to serve alongside

Serve the soup hot as a lunch, with the topping of your choice. A simple green salad or a piece of bread can round out the meal without competing with the beans and hogao.

Recipe notes & tips

• Drain the cooked beans well before measuring and blending them.
• Chop the herbs finely so they blend into the soup more evenly.
• Taste the stock before adding salt, as its saltiness can vary.
• Stir the soup regularly while it simmers to stop the purée catching.
• Add the fried plantain or other garnish just before serving.

Variations

• Vegetable stock: use it for a meat-free version of the soup.
• Avocado topping: add diced avocado in place of the fried plantain.
• Crisp bacon: scatter it over the soup for a smoky, savoury garnish.
• Pork crackling: use small crisp pieces for a crunchy topping.
• Smoother finish: blend the bean mixture until no large pieces remain.

Common mistakes to avoid

• Skipping the drain: excess liquid can make the purée thinner; drain the cooked beans before blending.
• Adding all the stock to the blender: the method uses only 1 cup for blending; reserve the rest for the pan.
• Boiling hard after combining: a vigorous boil can make a thick purée catch; keep it at a moderate temperature.
• Under-stirring: the bean mixture can stick to the pan; stir regularly during the 10–15 minute simmer.
• Salting too soon: stock and hogao may already be seasoned; taste before adding extra salt.

How to store

Refrigerate leftover soup in a covered container for up to 3 days, storing the garnish separately if possible. Reheat gently in a pan, stirring and adding a splash of stock or water if it has thickened; fry or crisp the topping again before serving.

Frequently asked questions