Recipe - Tealas Black Bean Dip

1 cup Dried black beans
Water
1/8 teaspoon Ground cumin
1/8 teaspoon Coriander seed
1/8 teaspoon Ground raosted Mexican
oregano
1 Garlic clove; minced
One half cup Diced tomato
One fourth cup Diced onion
One half teaspoon Chopped jalapeno
1 tablespoon Chopped cilantro leaves
2 teaspoon Fresh lemon juice
One half teaspoon Salt

and yet another Houston Chronicle 1997 picks.....

Wash beans until clean; soak in warm water 6 hours, drain, cover with fresh
water & cook until soft. When done, mash beans coarsley and continue
cooking over medium heat. Add One half cup water, cumin, coriander, oregano &
garlic; cook 5 more minutes. Stir in tomato, onion, jalapeno, cilantro,
lemon juice & salt. Serve as a dip with chips.