Puréed Bean Soup with Melted Cheese

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

So thick arid satisfying, this utterly rustic soup conjures up images of Southwestern mesas and pots of sustaining foods cooked over a campfire.

It is based on frijoles refritos, refried beans, which give it a semi-smooth, semi-textured consistency. It makes a warming supper after a chilling, arduous day, with warm flour tortillas to dip into it, followed by Estofado or grilled seafood. It would also be a delicious accompaniment to a