Red Bean Purée Soup

Ingredients

• Red kidney beans (judías encarnadas)
• Caldo (broth)
• a few slices Carrots
• a few whole Onions
• a little Manteca (lard)
• Bread
• Fish broth (caldo de pescado)
• Olive oil

Instructions

1. Cook the red beans in broth (caldo) with thin rounds of carrot and onion and a little lard, until tender.
2. Mash the cooked beans thoroughly in a mortar. Pass the resulting mixture through a fine sieve, adding more broth if the purée is too thick.
3. Fry small pieces of bread until golden. Place the fried bread in bowls and pour the hot bean purée over them until the bread is well soaked.
4. Serve at once.
5. On vigilia (meatless days), use fish broth instead of regular broth and olive oil instead of lard.