Creamy Pinto Bean Purée

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 can (16 ounces) low-sodium diced tomatoes or 1 can Mexican-style stewed tomatoes
2 cups buttermilk
1/4 cup fresh cilantro or 1/4 cup parsley leaves
1 teaspoon chili powder
 {salt}, to taste
 freshly ground {pepper}, to taste
For a smooth texture, combine all the ingredients in a food processor and process until just puréed. For a soup with added texture, reserve 4 cups or so of the pinto beans, then stir into the puréed mixture.

Ease of Preparation: Easy

Preparation Time: 10 min

Servings: 5 to 6 servings

Recipe By: Nava Atlas

From:  The Vegetarian 5-Ingredient Gourmet
Used with permission of Broadway