3 tablespoons olive or vegetable oil
1/2 cup finely chopped white onion
3 (15 1/2-ounce) can black beans, including liquid
2 T minced garlic clove
2 teaspoon árbol chile powder or cayenne pepper
3/4 cup of water
Salt to taste
1 T Dried cilantro
Crumbled Queso for garnish
Fresh cilantro for garnish

Heat the oil in a medium pan over medium-high heat until it shimmers. Add the onion and cook, stirring often, until it's soft and browned at the edges, about 5 minutes. Add the beans, garlic, and chili powder.

Let the beans come to a brisk simmer, then lower the heat to maintain a gentle simmer. Cook, stirring and mashing often until the beans resemble a very coarse puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans should creep forward like lava. The beans will thicken a little more once they cool. Add salt to taste. Use warm or at room temperature.