Quick Cool Pinto Bean Puree

Recipe Ingredients

2		Pinto beans - (16 oz ea) - drained, rinsed
1		Stewed or diced tomatoes - (14 to 16 oz) - undrained
2		Scallions - coarsely chopped
1/4 cup	4g / 0.1oz	Fresh cilantro or parsley leaves
		Juice of 1 lemon
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Green bell pepper - cut 1" pieces (medium)
4		Ripe plum tomatoes - cut large chunks
1/2 cup	118ml	Pitted black olives
1/4 cup	36g / 1.3oz	Chopped mild green chilies - (optional)
		= (fresh or canned chilies)
1 1/2 cups	355ml	Vegetables stock - or as needed
		= (or water)

Recipe Instructions

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.

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

Description:

"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."

Source:
In A Vegetarian Kitchen at http://www.vegkitchen.com

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