1 can (15 ounces) black beans, undrained
1 teaspoon chili powder
¼ teaspoon each: salt, black pepper and ground cumin
2 drops hot pepper sauce (Tabasco, Tapatio, etc)
¾ cup minced white onion
2 cloves garlic, minced
1 can (4 ounces) chopped green chilies, drained

Drain beans, reserving 2 tablespoons liquid. Combine beans, reserved liquid, chili powder, salt, black pepper, cumin and hot pepper sauce in blender or food processor; blend untl smooth. Combine onion and garlic in a nonstick skillet sprayed with cooking spray. Saute until onions are tender and slightly browned. Add chilies and cook 3 more minutes. Add bean mixture and mix well. Serve hot or cold with chips or fresh vegetables.

Makes 12 servings:
Serving Size: about 2 ounces