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
Cuisine: Soups & Stews
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

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Quick Cool Pinto Bean Puree

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