Cool Pinto Bean Puree

Cool Pinto Bean Puree

Cool Pinto Bean Puree
With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with low-fat tortilla chips or warmed flour tortillas.
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At a glance
Main Ingredient:
Course/Dish:
Occasions:
Serves:
6

Ingredients
2 16-oz. cans pinto beans, drained and rinsed
14- to 16-oz. can stewed or diced tomatoes, un-drained
2 scallions, coarsely chopped
1/4-cup fresh cilantro or parsley leaves
Juice of 1 lemon
1 tsp. chili powder
1 tsp. ground cumin
1 medium green bell pepper, cut into
1-inch pieces
4 ripe plum tomatoes cut into large chunks
1/2 cup pitted black olives
1/4 cup chopped mild green chilies (fresh or canned), optional
1 1/2 cups vegetables stock or water, or as needed

Methods/steps

Combine the beans, canned tomatoes, scallions, and cilantro or parsley in a food processor or blender and process until well pureed. Transfer to a large serving container and stir in the lemon juice, chili powder, and cumin.

Place the green pepper and fresh tomatoes in the food processor and pulse on and off 2 or 3 times. Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are finely chopped (approximately 1/4-inch pieces).

Stir into the bean puree, then add the chilies if desired. Stir in enough stock or water to achieve a medium-thick consistency. Serve at once or cover and refrigerate until needed.

Additional Tips
No Cooking Needed

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