Quick Cool Pinto Bean Puree

• 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

pinto beans, salt, scallions, fresh cilantro, lemon, chili powder, ground cumin, green bell pepper, tomatoes, black olives, green chilies, water, avocado

Taken from www.epicurious.com/recipes/food/views/quick-cool-pinto-bean-puree-378982 (may not work)