19 oz can of romano or pinto beans, rinsed and drained.
1/4 cup cream sherry
3 Tbsp tahini
1 Tbsp white miso (soybean paste)
To blender or food processor add all ingredients and blend until well mixed.
Cool and refrigerate.
Let sit at least 8 hours prior to serving.
Serve with bread or crackers or as a dip with vegetables.
Makes 2 cups