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. |