For the beans:
½ clove garlic, peeled, minced
1/8 cup low-sodium chicken broth
½ cup unsalted cooked or canned pinto beans, rinsed, drained
1 tablespoon chopped cilantro
1 tablespoon water
For the turkey:
1/8 teaspoon mild chili powder
1/8 teaspoon paprika
¼ pound lean ground turkey
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
1 tablespoon water or more if required
A pinch of salt
1. Pour water into a pan and let it heat over medium heat. Add garlic and cook for about a minute or until you get a nice fragrance when water is hot.
2. Stir in broth and pinto beans. When the mixture starts boiling, turn down the heat to low heat and cook for 3 to 4 minutes.
3. Mash the beans using a potato masher and cook for about a minute. Turn off the heat.
4. For turkey: Add garlic powder, chili powder, paprika, and cumin into a pan and let it heat over medium low heat.
5. Keep stirring until you get a nice toasted aroma.
6. Stir in turkey and water. As you stir, crumble the meat. When the water dries up, add another tablespoon of water. Repeat this process until the meat is cooked.
7. Turn off the heat. Cool for 5 – 8 minutes.
8. Transfer the beans and meat into the food processor bowl and process until smooth or the texture you desire is achieved.
9. Transfer into a bowl. Serve small portions of the puree.
10. This can be served in stage 3 as well. Do not blend into a fine puree. Keep it slightly chunky.
11. For the 4th stage, do not blend the turkey and bean mixture; simply mix them up together in a bowl.
12. Add cilantro while mixing up.