Red Bean Puree with Zucchini Recipe

Name: Red Bean Puree with Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 2 cloves garlic, minced; Two 16-ounce cans small red beans, drained and rinsed, or 4 cups well-cooked small red beans (about 1 2/3 cups dried); 4 cups water or cooking liquid from beans; 1/4 cup dry white wine; 2 teaspoons paprika; 2 teaspoons ground cumin; 1 teaspoon chili powder, or more to taste; 1 medium zucchini, quartered lengthwise and cut into 1/4-inch slices; 1/4 cup chopped fresh parsley or cilantro, or more to taste; 1/4 cup chopped fresh dill; Juice of 1/2 to 1 lemon or lime, to taste; Salt and freshly ground pepper to taste

Servings: persons

2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, minced
Two 16-ounce cans small red beans, drained and rinsed, or 4 cups well-cooked small red beans (about 1 2/3 cups dried)
4 cups water or cooking liquid from beans
1/4 cup dry white wine
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon chili powder, or more to taste
1 medium zucchini, quartered lengthwise and cut into 1/4-inch slices
1/4 cup chopped fresh parsley or cilantro, or more to taste
1/4 cup chopped fresh dill
Juice of 1/2 to 1 lemon or lime, to taste
Salt and freshly ground pepper to taste

1
Heat 1 tablespoon of the oil in a soup pot.
2
Add the onion and saute over medium-low heat until translucent.
3
Add the garlic and continue to saute until both are lightly browned.
4
Transfer the onion and garlic to a food processor with about half of the beans and 1/2 cup of the water.
5
Process until smoothly pureed, then transfer back to the pot.
6
Or add half of the beans and 1/2 cup of the water to the pot, insert an immersion blender, and process until smoothly pureed.
7
Stir in the remaining 3 1/2 cups water, remaining beans, wine, paprika, cumin, and chili powder.
8
Bring to a rapid simmer, then lower the heat.
9
Cover and simmer gently for 10 minutes.
10
Meanwhile, heat the remaining 1 tablespoon of oil in a medium skillet.
11
Add the zucchini and saute over medium heat, stirring frequently, until some of the pieces are lightly touched with brown.
12
Stir into the soup, followed by the parsley and dill.
13
Adjust the consistency with enough water to give the soup a slightly thick consistency.
14
Return to a simmer, then season with lemon juice, salt, and pepper.
15
Simmer very gently for 10 minutes longer.
16
If time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
17
Per serving:
18
Calories: 180
19
Total fat: 4g
20
Protein: 11g
21
Fiber: 9g
22
Carbohydrate: 31g
23
Cholesterol: 0mg
24
Sodium: 232mg

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 large onion, chopped, 2 cloves garlic, minced, Two 16-ounce cans small red beans, drained and rinsed, or 4 cups well-cooked small red beans (about 1 2/3 cups dried), and more.

Yes, Red Bean Puree with Zucchini 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.

Red Bean Puree with Zucchini

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