Vegetarians recipes
Quick Cool Pinto Bean Puree
2 cans pinto beans - (16 oz ea) -- drained, rinsed
1 can stewed or diced tomatoes - (14 to 16 oz) -- 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 1" pieces
4 ripe plum tomatoes -- cut large chunks
1/2 cup pitted black olives
1/4 cup chopped mild green chilies -- (optional) (fresh or canned chilies)
1 1/2 cups vegetables stock -- or as needed (or water)

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.

This recipe yields 6 servings.


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