Creamy Pinto Bean Puree Food

PERFECT PINTO BEANS

Steps:

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

CREAMY PINTO BEAN PUREE

Steps:

• For a smooth texture, combine all the ingredients, plus 1 cup water, in a food processor and process until just pureed. For a soup with added texture, reserve 1/2 cup or so of the pinto beans, then stir into the pureed mixture.
• Creamy Pinto Bean Puree (this page)
• Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172)
• Shredded dark green lettuce and diced tomatoes
• Good-quality low-fat tortilla chips
• Calories: 220
• Total Fat: 1g
• Protein: 13g
• Carbohydrate: 39g
• Cholesterol: 3mg
• Sodium: 445mg

CREAMY PINTO SOUP

Steps:

• Soften the onions, garlic and pepper in water for 5-10 minutes. Prepare other ingredients.
• Add remaining ingredients except salt and bring to a boil. Reduce heat to a simmer and cook, mostly covered, 10-15 minutes.
• In 2 batches, puree the soup in a food processor until creamy(haven't tried the blender, though that would probably work too). Add salt to taste, if desired.
• Return to pot and keep over low heat until ready to serve.