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BLACK BEAN DUMP DIP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. 15 ounce can black beans drained 1 tablespoon vegetable oil 1 cup chopped onion 2 cloves garlic minced 1 cup diced tomatoes 2/3 cup medium picante sauce 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 cup shredded pepper jack cheese 1/4 chopped fresh cilantro 1 tablespoon fresh limejuice Place beans in a bowl and partially mash until chunky then set aside. Heat oil in skillet and add onion and garlic then saut� 4 minutes until tender. Add beans, tomato, picante, cumin and chili powder. Cook 5 minutes or until thick stirring constantly. Remove from heat and add cheese, cilantro and limejuice then stir well.