4 cups of black beans or kidney beans
1/4 cup of cream
1 garlic clove pressed
Salt and red pepper to taste
1/2 cup of grated cheese, coarsely shredded
4 cups of black beans or kidney beans
1/4 cup of cream
1 garlic clove pressed
Salt and red pepper to taste
1/2 cup of grated cheese, coarsely shredded
Cook the beans in water and salt
Drain and reserve half a cup of the cooking liquid
In a large skillet, heat the cream over high heat
Reduce the heat to medium and add one cup of beans, mashing well
Add the garlic and stir
Add the remaining beans, adding one cup at a time, mashing always
Reduce the heat and let cook, stirring until a paste forms
If too dry, add a little of the cooking liquid
Season with salt and red pepper
Stir
Sprinkle with cheese and serve
If desired, accompany with tortilla (Mexican wheat pancake).
