1 pound black beans, picked over and rinsed
Cover beans with warm water. Cover pan and allow beans to soak overnight or at least for several hours.
After soaking, drain water and just cover beans with cold water. Bring to boil, cover and simmer for on low 1 hour.
Stir in the following:
2 tablespoons chili powder
2 teaspoon oregano
1 teaspoon basil
¼ cup jalapeño wine
Simmer, covered, on low, for another 60-90 minutes or until beans are tender and mashable.
Drain beans, reserving ¾ cup of the liquid
Mash the beans well (with a cross-hatched potato masher or fork) or process in a processor with the steel blade.
1½ teaspoon salt
¼ teaspoon freshly ground pepper
⅛ – ¼ teaspoon cayenne pepper, or to taste.
6 ounces of tomato paste
1 teaspoon oregano
1 clove garlic minced
Spread evenly on bottom of a 9″ X 13″ glass baking dish. Chill until firm (about 2 hours)
Spread the remaining 6 layers evenly across the preceding layer. The quantities are flexible. If you like more or less of a layer ingredient, adjust the quantity to your taste:
12 ounces sour cream
About 1 ½ – 2 cups of your favorite salsa or 1 ½ cups chopped fresh ripe tomato and ½ cup finely chopped onion plus ¼ cup finely chopped jalapeno peppers (chopped cilantro is optional)
12 – 16 ounces guacamole or chopped avocado sprinkled with lemon juice
1 ½ – 2 cups shredded medium or sharp cheddar cheese
¾ cup chopped or sliced black olives
½ – ¾ cup sliced fresh chives or green onion stems
Keep refrigerated until served.
Serve with corn chips. The combination of beans, corn, and cheese provides protein.
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