Ingredients

• 1 can (15 ounces) black beans, undrained
• Pinch chili powder
• Pinch each salt, black pepper and ground cumin
• 2 drops hot pepper sauce
• 1/8 cup minced white onion
• 1 clove garlic
• 1 can (4 ounces) chopped green chilies, drained

Directions

1. Drain beans, reserving 2 tablespoons liquid. Combine beans, reserved liquid, chili powder, salt, black pepper, cumin and hot pepper sauce in blender; process until smooth.
2. Combine onion and garlic in nonstick skillet; cover and cook over low heat until onion is soft. Uncover and cook until slightly browned. Add chilies; cook 3 minutes more. Add bean mixture; mix well.
3. Serve hot or cold with melba toasts or jicama; garnish with pepper strips, if desired.