15 ounces black beans, undrained
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper, ground
1/4 teaspoon cumin
2  drops Tabasco sauce
1/2  onion, chopped
2  cloves garlic, minced
4 ounces diced green chili peppers

Drain the beans and reserve 2 tablespoons of the liquid. Place the beans and liquid in a blender container. Add the chili powder, salt, black pepper, cumin, and Tabasco sauce. Blend until smooth.

Combine the onions and garlic in a large nonstick skillet. Cover and cook over low heat until the onions are soft and translucent. Uncover and cook, stirring often, until slightly browned. Add the chili peppers and cook for 3 minutes. Add the bean purée and mix well. Serve hot or cold.