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1	1	Killer Beanies (on the loose)
2	2
3	3
4		-1 can whole beans (black or pinto), rinsed
5		-2 cans refried beans (Von's organic black, TJ's, or your favorite, opposite type of the whole beans)
6		-1 can fire-roasted diced tomatoes
7		-1 can mild diced chilis
	4	+1 16oz can whole beans (black or pinto), rinsed
	5	+2 16oz cans refried beans (Von's organic black, TJ's, or your favorite, opposite type of the whole beans)
	6	+1 16oz can fire-roasted diced tomatoes
	7	+1 7oz can mild diced chilis
8	8	\\Cue the Swedish chef here:
9	9	\\About 1T dried oregano
10		-About 1.5 tsp ground cumin
	10	+About 1.5 tsp ground cumin (or as much as 1 T, everything's to taste, here)
11	11	A variable amount of black pepper, white pepper, cayenne pepper, ancho chili pepper, or hotness of your choice, to taste (start at 1/4 tsp, depending on heat, and go up from there)
	12	+
	13	+Other things for consideration:
	14	+
	15	+1/2-1 tsp truffle salt
	16	+
	17	+1 tsp or more powdered lime juice (True Lime)
12	12	\\Combine all in a 2-3 qt pot, heat over medium low until hot, stirring occasionally after the initial mix. Keep an eye/ear out for it. Once it starts blooping, it's done. :-) Richard calls this recipe "Killer Beanies on the Loose," and thinks it should be the name of a rock band. :-D