Mexican hot sauce, like Tapatio or Cholula optional
In a medium-sized pot saute the onion, garlic, and jalapeño in oil for about two minutes until the onion is soft and translucent.
Next add in the cumin, black beans and a generous pinch of salt. Stir to combine then add in the water. Bring the beans to a simmer, then cover and turn the heat to low and cook for 10 minutes.
Remove the lid. Use a potato masher to break up some the beans until they are thick and creamy, you could also blend half of the beans in a blender and then add them back into the pot, either way works just fine. Taste then season with a tsp of hot sauce. Serve immediately!
Pinto beans and white beans also work well for this recipe!