4 to 6 sm. Jalapeno peppers
2 1/2 c. cooked pinto beans, mashed
1 tbsp. vegetable oil
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic powder

Cut tops off peppers. Combine whole peppers and remaining ingredients in saucepan. Simmer 15 minutes, adding water if needed to keep beans from sticking to bottom of pan. Cool mixture and remove peppers. Serve dip with chips, crackers or fresh vegetables.