This came from John Dent’s Feast of Sante Fe – one of the greatest cook books ever written. Dent does not write recipes so much as he writes concepts. I really like that approach….”here’s an idea and some variations – go with it”.

The big problem here is finding the jalapeno peppers in salt water (en beche?). Do not use the ones in vinegar – I’m tempted to try doing something to fresh peppers since I’ve run out of the salt water ones – or go to the bodega.

2 cans drained black beans – drained, liquid reserved

1 yellow onion

1/2 tsp red pepper

1/2 tsp white pepper

1/2 tsp cumin

1/2 stick butter

Monterey jack cheese (optional)

green chilies (if a dip)

chopped jalepenos in saltwater (if a dip)

chop onion

grate monteray cheese

melt butter on med heat. reduce heat to low and add red and white pepper, cumin and onion. cover the skillet and allow the onion to “sweat” until soft – about 5 minutes. Increase heat to med and add drained beans. Mash the beans with a large slotted spoon but do not over mash – there should be some mashed to some almost whole beans.

At this point the beans can be used as a side dish or, say, a burrito stuffing. You can mix in about 4 oz of grated monteray jack and allow that to melt. If you are making a dip, add that cheese then put the mixture in a casserole type dish. Sprinkle on the jalapenos, lay on some strips of chile pepper (canned or, better, fresh roasted) then cover with about 4 more oz of monteray jack cheese. Put in 350 degree oven until the cheese melts and the peppers are heated. Scoop up with tortilla chips. This is really good dip.