Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | tablespoons | olive oil | 1 | small | Onion, chopped finely | 1 | clove | garlic minced | 2 | cups | black beans, rinsed an drained, pureed | 1/4 | teaspoon | oregano | 1 | teaspoon | tabasco depending on taste |
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Steps
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Sequence
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Step
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| 1 | In a skillet over medium high heat, saute the onion in the olive oil until it is just beginning to brown, about 4 minutes. | 2 | Lower heat to medium, add the garlic and saute another minute or so. | 3 | Add the pureed black beans and oregano. Stir well. | 4 | Stir constantly over medium heat until the puree becomes a moundable paste, about 5 minutes. The bottom of the pan will become visible as you stir, and the mixture will not run back. | 5 | Season with cayenne or Tabasco sauce and stir another 30 seconds. | 6 | Serve hot or room temperature as a dip or use as a filling in quesadillas. Store in the refrigerator. |
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