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["soak the beans for 6-8 hours (or overnight - extra time won't hurt them) with 2 tbs cumin", "remove the stem and seeds from the chili and coarsly chop it", "drain the water from the beans and put all of the ingredients in a pot, cover with water and simmer until very soft. ** NOTE - I got a pressure cooker for Christmas and it cooked my beans in SEVEN, yes SEVEN minutes. Get a pressure cooker is my advice. ** NOTE 2 - if you haven't the time or patience to cook dry beans, just simmer 3 cups of canned beans with the above ingredients for a few minutes, using only 1 tbs cumin, and proceed.", "heat olive oil to medium and saute onions til they sweat. add the garlic and saute a couple more minutes.", "add the black beans and oregano. Saute for 2-3 more minutes.", "turn off the heat. Add the cilantro and lime. Using a potato masher or big fork, mash the beans to a coarse texture (you want them to retain some ""beaniness"").", "serve with crumbled queso fresco, cilantro, and chili lime chips (see below) . A good Mexican beer is highly recommended.", "CHILI LIME CHIPS: heat the oven to 400. Spray a sheet with non-stick spray. Cut the tortillas into quarters and lay them on the sheet (the number depends on how many chips you want), spray them again with non-stick. Sprinkle them with chili lime salt (see my TRIO OF CITRUS SALTS recipe) OR salt and cumin. Bake until golden and crunchy."]
