Sandwich Bean Spread
1 cup Randall Pinto Beans, drained and rinsed
1 dry red pepper
1 clove garlic, minced
1 small onion, chopped
4 cups water
1/4 cup celery, chopped
2 tablespoons taco sauce (or chili sauce)
2 tablespoons ketchup
dash Worcestershire sauce
hot pepper sauce to taste (optional)
Rinse and drain the Randall Beans.
Place the Randall Beans, red pepper, garlic, and onion in the water and bring to a boil. Remove from heat, cover, and let sit for one hour. Then return to the stove and simmer until the beans are heated.
Drain off the excess moisture and place the cooked ingredients in a food processor or blender with the remaining ingredients. Blend just until smooth. Add hot pepper sauce or extra ketchup if desired.
Serve on whole wheat bread with alfalfa sprouts or lettuce and tomatoes.
Serves 8.