1/2 pound Black Beans or Dried Pinto Beans
1 clove Peeled Garlic minced
1/8 teaspoon Ground Cumin
1/2 Onion finely chopped
1 whole Jalapeno Chile
2 tablespoons Cooking Oil or Lard
Shredded Cheese if desired
Rinse the beans carefully and check for small pebbles, place them in a bowl with plenty of water, cover and leave to soak overnight.
The next day, drain the beans and place in a large pot, just cover with cold water and add the garlic and cumin.
Partially cover and boil for 2-3 hours, regularly topping up the pan with boiling water to keep the beans just covered.
They are done cooking when the beans are tender and you have a thick soup in the pot.
Allow them to cool and then drain them.
Place the beans in a food processor a few cups at a time and make into a thick paste.
If you do not have a food processor, you can drain and mash them in the pot with a potato masher.
Lightly fry the onion and the chile in the oil and when they are not soft (not brown) add the beans.
Stir until they are thoroughly mixed and hot.
Serve in individual bowls with a topping of shredded cheese if desired.
Frijoles keep well in the refrigerator and taste even better when reheated the next day.