|Stock||1⁄2 Cup (8 tbs)|
|Pinto beans||1⁄3 Cup (5.33 tbs), cooked|
|Onion||1 , quartered|
|Stalk celery||1 , quartered|
|Dried tarragon leaves||1⁄2 Teaspoon|
Puree the beans with the 1/2 cup of stock in a blender.
Add the quartered onion, and celery; buzz again until the vegetables have been blended smooth.
Pour the mixture into a small saucepan, add the spices, and cook for about 10 minutes, until there is no taste of raw onion.