300 g pinto beans (precooked or soaked and boiled for about 1 hour until tender)
1 celery stalk
1 clove of garlic
½ red onion
3 laurel leaves
1 tbsp fennel seeds
Olive oil, salt, pepper
Fresh spring onion or garlic tops
Boil the beans with chopped celery, onion, garlic, peperoncino and laurel leaves.
Drain well when the beans are done and blend to a smooth paste adding fennel seeds, salt and pepper.
Serve the easy bean dip with a sprinkling of garlic or spring onion tops.