Archive for August 17th, 2010

From Nava Atlas. I used navy beans in place of pinto. This soup is like a bean gazpacho.

Cool bean puree

2 16-ounce cans navy beans, drained and rinsed

1 16-ounce can stewed or diced tomatoes, undrained

2 scallions, coarsely chopped

1/4 cup fresh cilantro or parsley leaves

juice of 1 lemon

1 teaspoon chili powder

1 teaspoon ground cumin

1 medium green (I used red) bell pepper, cut into 1″ pieces

4 ripe plum tomatoes, cut into large chunks

1/2 cup pitted black olives

1 teaspoon (or more, if you like) chopped mild green chilies (fresh or canned), optional

up to 1 1/2 cups vegetable stock, as needed

Combine the beans, canned tomatoes, scallions, and cilantro or parsley in a food processor, and process until well pureed. Transfer to a large serving container and stir in the lemon juice, chili powder, and cumin.

Place the red pepper and fresh tomatoes in the food processor and pulse on and off 2 or 3 times. Add the olives and pulse on and off quickly , 2 or 3 times more, or until the vegetables are finely chopped (approximately 1/4″ pieces).

Stir into the bean puree, then add the chilies if desired. Stir in enough stock to achieve a medium-thick consistency. Serve at once or cover and refrigerate until needed. Makes 6 servings.


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