¾ cup onions, chopped

2 cloves of garlic, minced or pressed

1 ½ Tbps olive oil

1 tsp ground cumin

¼ cup red bell pepper

2 cups (16 oz. can) black beans or pinto beans

salt to taste

pinch of cayenne (optional)

In a heavy skillet, sauté onions and garlic in oil for 3-4 minutes or until onions start to soften. Add the cumin and bell pepper. Continue to sauté until onions start to brown. While the vegetables sauté, drain the beans, but save the drained liquid you will need it later. Add the drained beans to skillet and continue to cool for 2 minutes stirring constantly, until the beans are hot. Remove the skillet from heat. Using a potato masher, thoroughly mash the beans adding as much of the liquid from the beans as needed to reach a soft and spreadable consistency. Add cayenne and salt to taste, serve hot.