https://granvillemarket.iga.com/Recipes/Detail/566/Spicy_Chilled_Bean_Gazpacho
Yield: 6 servings
2 | cans | (15 ounce each) pinto beans, undrained | |
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1 | quart | tomato based vegetable juice, divided | |
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2 | Tablespoons | olive oil | |
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3 | Tablespoons | lime juice | |
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2 | teaspoons | Worcestershire sauce | |
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2 | teaspoons | minced garlic | |
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1 | jar | (16 ounce) salsa | |
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1 | can | (15 ounce) black beans, rinsed, drained | |
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1 | cup | peeled seedless cucumber, chopped | |
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1 | cup | thinly sliced celery | |
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1 1/4 | cups | peeled avocado, cubed | |
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Cucumber sticks | |||
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Celery sticks | |||
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Green onion sticks | |||
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Yield: 6 servings
Approximate Nutrient Content per serving:
Calories: | 404 | |
Calories From Fat: | 144 | |
Total Fat: | 16g | |
Cholesterol: | 2mg | |
Sodium: | 2434mg | |
Total Carbohydrates: | 58g | |
Protein: | 18g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Process pinto beans (including liquid), 2 cups vegetable juice, oil, lime juice, Worchestershire sauce and garlic in food processor or blender until mixture is smooth.
Pour mixture into large bowl; stir in remaining vegetable juice, salsa, black beans, chopped cucumber and sliced celery.
Refrigerate at least 3 hours for flavors to blend.
Just before serving, stir avocado into soup; spoon into bowls and serve with assorted vegetable sticks.
Recipe compliments of Bean Education and Awareness Network
Please note that some ingredients and brands may not be available in every store.
https://granvillemarket.iga.com/Recipes/Detail/566/Spicy_Chilled_Bean_Gazpacho
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