Vegetarian mexican bean soup

3 cups whole cooked beans

3 roma tomatoes

¼ onion 

1 garlic clove

1 serrano chili pepper

1 tablespoon olive oil

Salt to taste

Ingredients for garnish:

200 gr panela cheese

Tostadas

4 cilantro sprigs

Finely chop cilantro and dice the cheese. Set aside.

Cook the tomatoes, onion, garlic clove and serrano chili pepper over a hot pan or grill until they look cooked on all sides. Let cool.

Put the tomatoes, onion garlic and serrano chili pepper without the stem in the blender and blend until you obtain a homogeneous mixture. Set aside

Process the cooked bean in the blender until you obtain a smooth homogeneous mixture.

Heat the oil in a pan and when it is hot fry the blended tomatoes for a couple of minutes. Add the blended beans and if necessary add a little water to get the desired consistency. Season with salt and let cook a few more minutes.

To serve, decorate with cubes of cheese, chopped cilantro and a tostada.