12 c. cooked kidney or pinto beans
2 tbsp. oil
1 clove garlic, minced
2 tsp. cumin seeds
1 c. sour cream
3/4 c. grated Monterey Jack or Cheddar cheese
2 tbsp. hot salsa, or hot pepper sauce or cayenne pepper to taste

Drain and mash the beans. Roast the whole cumin seeds in a small dry cast iron skillet for a few minutes, shaking often, until they are aromatic and begin to pop. Grind the roasted seeds in a seed grinder or mortar. Heat oil in a skillet. Add the garlic, saute for a minute, then add the beans and cumin. Mix well, cook for several minutes, then remove from heat, stir in the cheese and sour cream or yogurt, and season to taste with hot salsa or cayenne pepper. Serve hot or cool with corn tortilla chips. Serves 4 to 6.