2 (1 lb.) cans black beans
1/4 c. oil
2 med. onion (chopped)
2 cloves garlic (minced)
1 1/2 tsp. oregano
1 tbsp. cumin
1 1/2 tsp. red pepper
1 bay leaf
1 1/2 qts. chicken broth (1 can)

Heat oil, add onions, garlic, oregano, cumin and red pepper. Cook over medium heat 1 minute. Add beans, stir thoroughly. Add chicken stock and bay leaf, bring to boil.

Cook 55 minutes covered, over low heat. Remove bay leaf and mash beans. Garnish with sour cream and scallions.

Yields 4 servings.