1 1/2 cups water
3/4 cup vegetable oil
5 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
salt to taste
ground black pepper to taste
1 (28 ounce) can kidney beans, drained
2 tablespoons chopped fresh parsley
In a large saucepan combine water, oil, garlic, Worcestershire sauce, oregano, basil, oregano and salt and pepper. Bring to a boil and cook, stirring occasionally, for 20 minutes. Strain beans and place in blender.
Strain beans into a medium bowl mix with garlic, Worcestershire sauce, oregano, basil, oregano salt and pepper. Stir in kidney beans, parsley and salt and pepper. Blend until smooth and store in an airtight container.