1 teaspoon chopped dried basil
2 teaspoons chopped dried mint leaves
1/4 cup fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried dill
1/4 teaspoon dried parsley
4 tablespoons olive oil
1 cup navy beans
1/2 cup dry white wine
salt and pepper to taste
1/2 cup pinto beans, drained and rinsed (optional)
1 bay leaf
1/4 cup fresh shiitake mushrooms, drained
1 tablespoon light olive oil
ground salt and black pepper to taste
In a mixing bowl, stir together the basil, mint, lemon juice, salt, red pepper flakes, dill, Parsley, olive oil, wine and 1 cup of pinto beans. Place bay leaf in blender and puree spinach. Garnish with salt and pepper to taste.