Amount
Ingredient
Preparation



1-2
tablespoon
corn oil





1
each
onion

chopped



2
each
black beans

cans, rinsed, drained



1
teaspoon
cumin

ground



1
teaspoon
oregano

dried



1/2
teaspoon
chili powder





1/8
teaspoon
cayenne pepper





1/8
teaspoon
black pepper





1/8
teaspoon
white pepper





1
x
hot red pepper sauce

tabasco sauce, dash



1
x
hot red pepper sauce

tabasco sauce, green, dash



1
x
salt

to taste

 Heat the oil in a sauce pan.  Saute the onions until brown and caramelized.  Add the garlic and cook until the garlic is golden brown.  Add the beans and spices and cook until hot.  Remove from heat, and mash with a potato masher or process in a food processor until smooth.  If the beans are too thick, you can thin them out with a little bit of picante sauce.

Serve with your favorite Mexican dish.  If you want to make a bean dip, only drain one can of the black beans and add the liquid from the other can to the pot.  Pinto beans will also work instead of the black beans