3 cloves garlic, minced
1 small yellow onion, diced
1 - 2 jalapeno or serrano chiles, seeded and minced
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. ground chile powder
2 (15-ounce) cans pinto or black beans, drained and rinsed or 3 1/2 - 4 c. cooked beans
1 bay leaf
2 cups water
salt and pepper to taste
Combine oil and garlic in skillet and cook 30 seconds over medium heat. Add onion and jalapeno, stirring occasionally. Cook until translucent, appx. 10 minutes. Add cumin, oregano, and chile powder. Fry another 30 seconds. Stir in beans, bay leaf, and water. Bring to boil over medium-high heat and simmer 20 minutes (or until about an inch of liquid remains).
Remove bay leaf and discard. Mash or blend bean mixture to desired consistency. Add water if too dry.
(Recipe from Viva Vegan! by Terry Hope Romero)