I had beans in the fridge, and chips in the pantry.
3 1/2 cups cooked pinto beans
2/3 cup tomato sauce, or stewed tomatoes
1-2 dashes picante and/or tabasco sauce
1 teaspoon ground New Mexican chile pepper
1 teaspoon ground cumin
1 small serrano pepper, minced
sea salt to taste
1 tablespoon olive oil
3 scallions, white and pale green parts - finely chopped
freshly chopped cilantro (optional)
sliced black olive (optional)
Step 1Add first seven ingredients (beans through sea salt) to a food processor, and pulse until almost smooth (just a little chunky)
Step 2Heat olive oil in a in a heavy skillet; add pean puree, and cook on medium heat, stirring constantly, for 3-5 minutes
Step 3Stir in green onions, and cook for another minute more
Step 4Remove from heat; spoon into a serving bowl and let cool until warm; garnish with cilantro and olive, if desired.