INGREDIENTS

• 1 cup dry or 3 cups softened pinto beans
• 1 teaspoon minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground corriander
• 1 teaspoon ground black pepper
• 1/2 teaspoon paprika
• salt, to taste
• 1 tablespoon miso paste
• 1/4 cup vegetable broth 

DIRECTIONS

1. If using dry pinto beans, soften the pinto beans.
2. Process and beans, spices and about 1/3 cup of water in a blender to make a sort of paste consistency.
3. Place the mixture in a frying pan, turn the heat up to medium, stir often, until the beans start to bubble a bit and thicken.
4. Turn off heat, and let beans natural return to room temperatue, as this will let them thicken up a bit more.