Quick Cool Pinto Bean Puree Recipe

Name: Quick Cool Pinto Bean Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 16-ounce cans pinto beans, drained and rinsed; One 16-ounce can salt-free stewed tomatoes, undrained; 2 scallions, white and green parts, coarsely chopped, plus extra for garnish; 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 water; Finely diced avocado for garnish, optional

Servings: persons

Two 16-ounce cans pinto beans, drained and rinsed
One 16-ounce can salt-free stewed tomatoes, undrained
2 scallions, white and green parts, coarsely chopped, plus extra for garnish
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 water
Finely diced avocado for garnish, optional

1
Combine the beans, canned tomatoes, scallions, and cilantro in a food processor and process until pureed, leaving just a bit of texture.
2
Transfer to a large serving container and stir in the lemon juice, chili powder, and cumin.
3
Place the green pepper and fresh tomatoes in the food processor and pulse on and off 2 or 3 times.
4
Add the olives and pulse on and off quickly, 2 or 3 times more, or until the vegetables are chopped into approximately 1/4-inch pieces.
5
Take care not to overprocess.
6
Stir into the bean puree, then add the chilies, if desired.
7
Stir in the water, using more or less as needed to give the soup a medium-thick consistency.
8
Serve at once or cover and refrigerate until needed.
9
Garnish each serving with diced avocado, if desired, and additional scallions, thinly sliced.
10
Per serving:
11
Calories: 180
12
Total fat: 3g
13
Protein: 10g
14
Fiber: 10g
15
Carbohydrate: 31g
16
Cholesterol: 0mg
17
Sodium: 465mg

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Two 16-ounce cans pinto beans, drained and rinsed, One 16-ounce can salt-free stewed tomatoes, undrained, 2 scallions, white and green parts, coarsely chopped, plus extra for garnish, 1/4 cup fresh cilantro or parsley leaves, and more.

Yes, Quick Cool Pinto Bean Puree falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Cool Pinto Bean Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions