1. Fry the leek strips in hot oil until lightly browned.
2. Sauté the onion in a pan with olive oil until lightly browned. Add the beans, chicken stock and epazote. Cook for 5 minutes. Then, using a hand blender, mix until smooth.
3. Add salt and spices to taste and serve. Garnish with cream cheese, sliced chile serrano and fried leek strips.

Preparation time: 30 minutes

Difficulty: Low

Serves: 4

• 2 cups cooked pinto beans
• 4 cups chicken stock
• 4 tablespoons chopped onion
• 4 tablespoons olive oil
• 1 cup ground double cream cheese
• 1 leek, cut into thin strips
• 1 red chile serrano, thinly sliced
• 2 epazote leaves
• Oil as needed