1 tbsp. corn oil
1 lg. Spanish onion, coarsely chopped
4 med. garlic cloves, coarsely chopped
2 (15 oz.) can black beans, drained & rinsed
1 tbsp. fresh lemon juice
1 tbsp. fresh lime juice
1 lg. ripe tomato, finely chopped
2-3 med. jalapeno peppers, seeded & minced
5 med. scallions, minced
1/4 tsp. salt
1/2 tsp. freshly ground pepper
4-6 dashes hot pepper sauce
1/3 c. (loosely packed) cilantro (coriander) leaves (opt.)
1 c. sour cream
Tortilla chips, for serving

Or 1 (4 oz.) can chopped green chilies.

In a large saucepan, heat the oil over moderate heat. Add the onion and cook until glassy, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the black beans and 2/3 cup water. Cook until the beans begin to break apart, about 15 minutes. Transfer beans to a food processor or blender and puree until smooth. Transfer to a bowl and let cool to room temperature.

Meanwhile, in a medium non-reactive bowl, stir together the lemon juice, lime juice, tomato, jalapenos, scallions, salt and black pepper. When the beans are cool, add them to the bowl and stir well to combine. (This recipe can be prepared to this point up to 8 hours ahead; cover and refrigerate.)

Season the dip to taste with several dashes of hot pepper sauce and stir in the minced cilantro, if using. Pass the sour cream separately and serve with tortilla chips. Makes about 5 cups dip.