Crema conde with crispy tortillas
Crema conde is a mexican bean soup (which is absolutely delicious by the way), made with hardly any ingredients, and the most delicious herbs and spices.
It also has hidden veggies in there, so what’s not to love?
Method
The night before, add your black beans to a bowl, and cover with water.
The next morning, add the beans to a slow pot or medium saucepan and cover with water and bring to a boil. Reduce the heat to medium - low, and simmer until cooked through. This could take anywhere between 30 mins - 1 hour depending on how long they soaked for.
When the beans are cooked, add 1 tbsp oil to a different slow cooker or medium saucepan on medium heat
Add your thickly cubed white onion and garlic and allow to simmer for 5 mins, covering with a lid
Chop your courgette into small chunks and add to the mix with salt and pepper. Cover with a lid again and allow to cook on medium-low for 10 minutes
Add your drained beans to the pan and cover with a lid for another 5-10 mins.
Add your stock and hot water, taste and season. Leave on medium heat for 5 more mins, or longer if needed.
Remove from the heat, then allow to cool slightly and add to a blender with a sprinkle of ground cumin and ground coriander.
Blitz for a couple of seconds until almost smooth, then reheat to serve.
Slice 1 corn tortilla per person into strips and add to an airfryer at 150°C for 8-10 mins, or in the oven at 180°C until golden and crispy.
Add the soup to bowls, top with the crunchy tortillas, sour cream or yogurt,
Notes + Variations:
If you’re short for time, use pre-cooked black beans - the outcome is the same :P.