Sorry, folks. Forgot the pate-ing directions.
Lentil Pbti
1 can (15 1/2 oz.) pinto beans, rinsed and drained
1 cup cooked lentils
1/4 cup chopped onion
2 tablespoons snipped fresh parsley
2 tablespoons dry sherry or lemon juice
2 teaspoons instant chicken-flavored bouillon granules
1 clove garlic, minced
1/2 teaspoon pepper
16 servings
1 Combine all ingredients in food processor. Process until smooth. Spoon mixture into small crock or serving bowl. Refrigerate pbti overnight to blend flavors. Serve as a dip for vegetables, chips or as a spread on crackers.
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