The following recipe is a supplement to the Dining feature "Tijuana restaurateur demonstrates Mexican cuisine for Day of the Dead".

Chef Martí­n San Román's Cream of Black Bean Soup

Serves 4

• 2 cups black beans
• 1 medium white onion, sliced
• 4 ounces bacon
• 2 cloves garlic
• 3 litres chicken stock
• 4 ounces chicken base
• 3 bay leaves
• 1 ounce fresh thyme
• 1/4 litre heavy cream
• white pepper and salt to taste

In a large pan boil all ingredients except cream, salt, and pepper. Boil for two hours or until the beans are cooked. Add more chicken base if necessary. Blend, add cream, salt, and pepper. Strain before serving. Serve with queso fresco and a dollop of cream. Mozzarella di bufala, feta, or plain goat cheese can be used in lieu of the queso fresco.

Recipe courtesy Martí­n San Román.