PINTO BEAN HUMMUS WITH PINTO-FETA-MINT RELISH
Source: Chef Susan Goss, Zinfandel Restaurant, Chicago

2 cups basic cooked Pinto beans, drained (recipe below)
1 cup scallion, thinly sliced
1 tablespoon roasted garlic puree
1/4 cup mint leaves, sliced
1/4 cup tahini
1/4 teaspoon ground black pepper
1/2 teaspoon Kosher salt
1/8 teaspoon cayenne pepper
2 tablespoons lemon juice

Combine basic cooked Pinto beans (recipe follows), scallion and roasted garlic in bowl of food processor. Process until coarsely pureed.

Add mint, tahini, pepper, salt, cayenne and lemon juice and process until pureed and well blended.

Scrape hummus into a 4-cup serving dish. Serve at room temperature surrounded by warm pita bread triangles, cucumbers or celery.

Servings: 6

PINTO-FETA-MINT RELISH:
1 cup basic cooked pinto beans, drained
1/4 cup scallion, thinly sliced
1/2 cup feta cheese, crumbled
2 tablespoons olive oil
1/8 teaspoon crushed red pepper flakes
1 tablespoon lemon juice
1 tablespoon sliced mint leaves
Cayenne pepper for garnish
Olive oil for garnish

Combine 1 cup basic cooked Pinto beans with green onion, crumbled feta, olive oil, crushed red pepper, lemon juice and mint in a medium bowl. Toss gently to combine.

Spoon on top of hummus, leaving a ring of hummus around the edge. Sprinkle with additional cayenne and drizzle with olive oil if desired.

BASIC COOKED PINTO BEANS:
3 1/2 cups Pinto beans, soaked, rinsed, drained
2 1/2 cups red onion, finely diced
1 1/2 ounces roasted garlic
1 bay leaf
1 tablespoon dried oregano
2 quarts vegetable or chicken stock
1 1/4 tablespoons ground cumin
2 1/2 tablespoons Kosher salt

Place beans in stockpot with onion, garlic, bay leaf, oregano and stock. Bring to a boil.

Reduce heat and simmer 30 to 40 minutes until beans are tender. Do not overcook!

Remove from heat and add cumin and salt to the stock. Stir well. Let beans stand in cooking water 15 minutes to absorb salt. Drain well.