LYNNE TOLLEY - MISS MARY BOBO'S BOARDING HOUSE
2 T vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 cans (15 ounces each) black beans, drained
1/4 c whiskey
1 teaspoon ground cumin
2 tablespoons fresh lemon juice
Hot pepper sauce, to taste
Suggested Toppings: sour cream, chopped avocado, chopped tomato, sliced green onions, jalapeno peppers, chopped cilantro
Heat oil in a large saucepan. Stir in onion and garlic and cook over medium heat until onions are tender, about 5 minutes. Stir in beans, whiskey and cumin. Cook until bubbly and heated through. Mash beans lightly; stir in lemon juice and hot pepper sauce. Serve warm or at room temperature in a serving dish topped with your choice of the suggested toppings. Makes about 2 1/2 cups.
