5 minutes 
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By Doreen Colondres
It is so good that I can eat it with a spoon. Pinto beans are creamier and tastier than most of the beans, so that’s why is very flavorful. In Puerto Rican Spanish I can say that it tastes “bien criollito”.
It will work perfect as well with mayokoba beans often called Peruvian or canario. Enjoy it as a spread with baked pita or as a side dish. Just on a plate, serve a bed of this puré and on top, add shrimps, scallops, fish, chicken, pork or even lamb chops. You will get addicted, is healthy, fun and a great vegetarian option.
What you need:- 14.5 oz. pinto beans, cooked and drained
- 1/2 hass avocado
- 1/3 cup of cilantro, or more if you want
- 1/4 toasted pumpkin seeds (pepitas)
- Juice of 1/2 of a lemon, or more if you want to
- 2-3 tbsp. extra virgin olive oil
- 1 fresh small garlic clove
- Salt and pepper to taste
- Serrano Chile or ají amarillo (optional)
- In a small sauté pan on high heat, toast the pumpkin seeds for one minute, while you stir frequently and then set aside.
- Using a food processor or blender, combine all the ingredients, except the avocado and the lemon juice, until is almost smooth.
- Then add the avocado and the lemon juice and blend until smooth. Rectify with more salt, pepper or lemon if needed and serve immediately.
