Cafe Flora Chipotle Pinto Puree

From Cafe Flora Cookbook.

ingredients:

• 1 pound pinto beans, soaked over night or 3 15-oz cans
• 2 tblsp chipotle puree
• 2 tsp cumin seeds, toasted and ground
• 4 garlic cloves, minced
• 2 tsp tabasco
• 3 tblsp tamari

instructions:

1. Cook dried beans or heat canned beans.
2. Puree the beans in a food processor with liquid and add remaining ingredients.