CREAMY PINTO BEAN PUREE
"This features a base of canned beans and is best served at room temperature."
2 cans (16-ounces each) pinto beans, drained and rinsed
1 (14 to 16-ounce) can low-sodium diced tomatoes (or one (14 to 16-ounce) can Mexican-style stewed tomatoes)
2 cups buttermilk
1/4 cup fresh cilantro or parsley leaves
1 teaspoon chili powder
Salt and freshly ground pepper to taste
For a smooth texture, combine all the ingredients in a food processor and process until just pureed.
For a soup with added texture, reserve 4 cup or so of the pinto beans, then stir into the pureed mixture.
Makes 5-6 servings
Excerpted from The Vegetarian 5-Ingredient Gourmet by Nava Atlas
Copyright 2001 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
"This features a base of canned beans and is best served at room temperature."
2 cans (16-ounces each) pinto beans, drained and rinsed
1 (14 to 16-ounce) can low-sodium diced tomatoes (or one (14 to 16-ounce) can Mexican-style stewed tomatoes)
2 cups buttermilk
1/4 cup fresh cilantro or parsley leaves
1 teaspoon chili powder
Salt and freshly ground pepper to taste
For a smooth texture, combine all the ingredients in a food processor and process until just pureed.
For a soup with added texture, reserve 4 cup or so of the pinto beans, then stir into the pureed mixture.
Makes 5-6 servings
Excerpted from The Vegetarian 5-Ingredient Gourmet by Nava Atlas
Copyright 2001 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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