WORLD: Creamy Pinto Bean Puree

August 20, 2011 at 5:08 pm Leave a comment

Another recipe from the Vegetarian 5-Ingredient Gourmet

  • 2 16-oz. cans pinto beans
  • 1 14.5-oz can Muir Glen fire roasted adobo seasoned diced tomatoes
  • 1 cup plain dairy-free yogurt (Amande Cultured Almondmilk is what I used)
  • ¼ cup fresh parsley
  • 1 tsp chili powder
  • Salt and pepper to taste

Combine all ingredients in a food processor and process until pureed. For a soup with added texture, reserve ½ cup or so of the pinto beans, then stir into the pureed mixture. Stir in 1 cup water. Heat if desired, but I believe it is best at room temperature or just barely warmed.


Entry filed under: Dairy-Free, Gluten-free, Six Ingredients or Less, Vegan, Vegetarian, Wheat-free, World. Tags: , , .

Scott Pepper’s Mexican Beans FUSION: Veggie Fajita Burritos

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


%d bloggers like this: