Quick Cool Pinto Bean Puree

With the help of a food processor, this tasty no-cook pinto bean soup will be ready to eat in minutes. Serve with tortilla chips or warmed flour tortillas.

Serves: 6

  • Two 16-ounce cans pinto beans, drained and rinsed
  • 14- to 16-ounce can stewed or diced tomatoes, undrained
  • 2 scallions, coarsely chopped
  • 1/4 cup fresh cilantro or parsley leaves
  • Juice of 1 lemon
  • 1 teaspoon chili powder
  • 1 teaspoon 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

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.

Variation: Garnish each serving with diced avocado and extra scallions.

Nutrition information
Per serving:  Calories: 180;  Total fat: 3g;  Protein: 10g;  Fiber: 10g;  Carbs: 31g;  Sodium: 465mg

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