16 oz. pinto beans, rinsed and drained
2 tbsp. finely chopped jalapeno peppers
1 clove garlic, chopped
1 tbsp. vinegar
1 tsp. chili powder
1/2 tsp. ground cumin
1/4 c. minced onion
1 tbsp. parsley

Place first 6 ingredients in blender. Blend until smooth. Stir in onion and parsley. Chill for at least 1 hour before serving to blend flavors.