PINTO BEAN PUREE

Pinto Bean Puree

 

Perfect puree for early post ops, later on it's a super side dish to make your chicken beef or turkey a squishy mouthful.

1 medium onion, diced
2 garlic cloves, chopped
2 teaspoons olive oil
One 15 ounce can pinto beans, drained and rinsed
1 cup of your favorite salsa
½ cup chicken broth

Sauté onion and garlic in olive oil in a nonstick skillet until golden brown. Place beans, sautéed vegetables, and salsa to food processor and pulse until chunky, add broth a little at a time to desired consistency. Pour mixture into skillet and cook until bubbly and thickened, about 10 minutes.

¼ cup serving
Calories 65,
fat 3g,
net carbs 10g,
protein 9g
Makes 2 cups