To begin with, the recipe for the Mexican red bean soup, we begin by washing and immersing red beans during the night or for at least 6-7 hours.
Add beans, oregano, salt, cumin powder, 2 cloves of garlic, onion and 5 cups of water. Boil in a pan for 30-40 minutes until they become soft and sticky.
If you are boiling in a pot, portal to a boil and then reduce the medium-low heat, cook covered and stirring occasionally, until the beans are tender, about 2 hours.
Once cooked, transfer them to a blender and make a smooth puree. Condish it with salt and pepper. Set aside.
In a pan Add a little oil and add the chopped onions sauté them until they become translucent and lose their freshness.
Now add the chopped garlic (2 wedges) and continue to cook for a couple of minutes. As the onions and garlic are cooked add chopped tomatoes and cook to become soft and tender.
Let it cool and then transfer it to a blender to combine in a smooth puree.
In a big casserole Add the puree beans and puree tomatoes and add 1 cup of water or vegetable broth. Cook on an average flame until it starts to thicken.
Add fresh cream and season with salt and pepper.
