Pinto Bean & Corn

Ingredients

• 1/2 cup cooked or canned pinto beans, drained and rinsed
• 1/4 cup corn kernels
• Water as needed

Method

1. 01

   If using canned pinto beans, drain and rinse well. If using dried, soak overnight then simmer 60-90 minutes until very soft; drain.

2. 02

   Cook 1/4 cup of corn kernels (fresh, frozen, or no-salt canned) in a little water for 5-6 minutes until tender.

3. 03

   Combine 1/2 cup cooked pinto beans with the cooked corn in a blender.

4. 04

   Blend until smooth, adding water as needed. Pass through a fine sieve if a completely smooth texture is desired.

How to offer

Serve warm as a smooth, subtly sweet puree. Corn's natural sweetness complements the earthy flavour of pinto beans.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.

Nutrition note

Good source of fiber and B vitamins. Contains antioxidants like lutein and zeaxanthin. Provides energy from carbohydrates.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer