5 small jalapeno peppers

2-1/2 cups chili hot beans, mashed

1 tbsp. oil

1/2 tsp. salt

1/2 tsp. oregano

1/4 tsp. garlic powder

Cut off tops of peppers. Combine whole peppers and remaining

ingredients in saucepan. Simmer 15 minutes, adding water if

needed, to keep beans from sticking to bottom of pan. Cool

mixture and remove peppers. Serve dip with fresh vegetables.

NOTE: This is a Mexican vegetable dish, but can easily be an

appetizer when served with crackers.