1-2 Tbsp corn oil
 1 small onion, chopped
 2-3 cloves garlic, minced
 2 cans black beans, rinsed and drained
 1 tsp ground cumin
 1 tsp dried oregano
 1/2 tsp chili powder
 1/8 tsp cayenne pepper
 1/8 tsp black pepper
 1/8 tsp white pepper
 1 shot red Tabasco sauce
 1 shot green Tabasco sauce
 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
 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