Ingredients

• 3 ¹/₂ cups cooked pinto beans
  
• ²/₃ cup tomato sauce, or stewed tomatoes
  
• 1-2 dashes picante and/or tabasco sauce
  
• 1 teaspoon ground New Mexican chile pepper
  
• 1 teaspoon ground cumin
  
• 1 small serrano pepper, minced
  
• sea salt to taste
  
• 1 tablespoon olive oil
  
• 3 scallions, white and pale green parts - finely chopped
  
• freshly chopped cilantro (optional)
  
• sliced black olive (optional)