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4	4	1 16oz can whole beans (black or pinto), rinsed
5	5	2 16oz cans refried beans (Von's organic black, TJ's, or your favorite, opposite type of the whole beans)
6	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	10	About 1.5 tsp ground cumin (or as much as 1 T, everything's to taste, here)
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)
	10	+A variable amount of black pepper, white pepper, cayenne pepper, ancho chili pepper, (chipotle pepper or "liquid smoke"), or hotness of your choice, to taste. Start at 1/4 tsp, depending on heat, and go up from there, keeping in mind that pepper heat increases over time.
12	12
13	13	Other things for consideration:
14	14
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15	15	1/2-1 tsp truffle salt
16	16
17	17	1 tsp or more powdered lime juice (True Lime)
18		-\\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
	17	+\\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. :-) Taste for salt/fat/acid/heat balance and adjust as necessary. Richard calls this recipe "Killer Beanies on the Loose," and thinks it should be the name of a rock band. :-D