- 2 (15.5-ounce) cans Clover Valley™ pinto beans, rinsed and drained
- 1-1/2 teaspoons Clover Valley™ minced garlic
- 1 San Marcos™ chipotle pepper (not 1 can) with 1 tablespoon adobo sauce
- 1/4 cup Clover Valley™ olive oil
- 2 tablespoons Clover Valley™ lemon juice
- 2 tablespoons water
- 1/4 teaspoon Clover Valley™ salt (optional)