We are preparing a Mexican puree soup based on beans and young green beans. Pour cold water over the beans, bring to a boil, and cook for 30 minutes. Meanwhile the beans are cooking. Roast the whole head of garlic, but cut off a little of the top of the head. Bake in the oven at 200C. 15 - 20 min. Now let's prepare the frying for the soup. Cut 1 - 2 onions into medium cubes and fry in vegetable oil. Next, add tomato paste (concentrate) 50 g + 50 g. warm water. Stir and fry for 5 minutes. Next, dilute the cheese sauce in 200 ml. cold water. After 30 min. When cooking beans, drain excess water. Leave just below the surface of the beans. Next, add fried onions and tomatoes, 25 - 30 g turmeric spice, if available, add spices from Egypt. Now dissolve 2 beef stock cubes in 250 ml warm water. And add this broth to the beans. Then pour in the cheese sauce, 100 grams of milk cream, add a pinch of ground black pepper and mix everything well. Then mash the beans. Cook the soup for another 30 minutes. At the end in 10 minutes. squeeze out the baked garlic, add fresh parsley. Next you need to grind everything into a sieve. And now the delicious puree soup is ready. Bon appetit. Good recipes. To be continued...