Title: Pinto Puree
Categories: Vegan Sandwich
Yield: 4 Servings

VEGETARIAN JOUR; NOV-DEC 94
4	c	Pinto beans; cooked
2	tb	Dried minced onion
3	tb	Relish
2	ts	Prepared mustard
1/4	ts	Paprika
1/4	ts	Ground cumin
		Salt and pepper to taste

In food processor, blender, or large bowl with potato masher, combine all ingredients until smooth.

Note: To make patties, stir 1 1/4 to 1 1/2 c rolled oats into mixture, depending on how moist your puree is. The mixtue should be firm enough to form, but not dry and crumbly. Form into 8 patties. Bake in 400 degree oven on lightly oiled baking sheet, or pan fry until golden. Serve hot or cold.

Per serving: 251 cal; 1 g fat

Per patty: 348 cal; 3 g fat

Makes 4 servings for a sandwich spread, or 8 patties.

Posted on GEnie Food & Wine RT Dec 18, 1994 by DEEANNE

Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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