1 c. dry navy beans or 1 can navy beans, rinsed
2 to 3 cloves garlic
1 tbsp. stone ground mustard
Juice of 1 lime
1 tsp. tarragon
3 green onions, chopped

Bring beans to a boil for 1 minute and remove from heat to soak for 1 hour. Rinse well. Add seasoning of 1/2 onion and some garlic with bay leaf. Cook beans until tender, about 1 hour. Drain beans and rinse well. In a food processor place stone ground mustard, green onions, lime juice and tarragon. Pulse to combine. Add beans and blend until smooth. This is a nice dip with blue corn tortilla chips. Other spices may be chosen to your liking.