INGREDIENTS
1
carrot
1/2 tsp
dried basil
1/2 tsp
fennel seed
2 cloves
garlic
1 tbsp
nutritional yeast
1 small
onion
1/2 tsp
oregano
15 oz
pinto beans
1 tbsp
quinoa flour
9 servings
red pepper flakes
1/2 tsp
rubbed sage
9 servings
salt
1 tsp
smoked paprika
1/2 tsp
thyme
2 tbsp
walnuts