2 cups cooked pinto beans
2 red onions, mince
2 cloves garlic, press
1 chili pepper, mince
½ Tbsp Bragg Liquid Aminos
1 tomato, chop
½ tsp Bragg Sprinkle (24 herbs & spices)
Mash beans in large bowl with drizzle of olive oil. Add all other ingredients and place in a blender and purée until smooth. Serve with whole-grain crackers or pita bread. Makes 22 cups.
