Preparation

• 1 Combine basic cooked Pinto beans, scallion and roasted garlic in bowl of food processor. Process until coarsely pureed.2  2. Add mint, tahini, pepper, salt, cayenne and lemon juice and process until pureed and well blended. Scrape hummus into a 4-cup serving dish. Reserve at room temperature.3 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.4 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 Beans1- 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 salt2-  Reduce heat and simmer 30 to 40 minutes until beans are tender. Do not overcook!3-   Remove from heat and add cumin and salt to the stock. Stir well. Let beans stand in cooking water 15 minutes to absorb salt,