Pinto Bean Hummus with Pinto-Feta-Mint Relish

Preparation

1 Combine basic cooked Pinto beans, scallion and roasted garlic in bowl of food processor. Process until coarsely pureed.
2  2. Add mint, tahini, pepper, salt, cayenne and lemon juice and process until pureed and well blended. Scrape hummus into a 4-cup serving dish. Reserve at room temperature.
3 Combine 1 cup basic cooked Pinto beans with green onion, crumbled feta, olive oil, crushed red pepper, lemon juice and mint in a medium bowl. Toss gently to combine.
4 Spoon on top of hummus, leaving a ring of hummus around the edge. Sprinkle with additional cayenne and drizzle with olive oil if desired.

Basic Cooked Pinto Beans
1- 3-1/2 cups Pinto beans, soaked, rinsed, drained 2-1/2 cups red onion, finely diced 1-1/2 ounces roasted garlic 1 bay leaf 1 tablespoon dried oregano 2 quarts vegetable or chicken stock 1-1/4 tablespoons ground cumin 2-1/2 tablespoons Kosher salt
2-  Reduce heat and simmer 30 to 40 minutes until beans are tender. Do not overcook!
3-   Remove from heat and add cumin and salt to the stock. Stir well. Let beans stand in cooking water 15 minutes to absorb salt,