* Note: See the Refried Back Beans and Crema recipes which are
included in this collection.

In a medium saucepan, heat the beans, adding a little more water if
necessary to make a nice soupy consistency. When the beans are very
hot, add the salt and pepper and taste for seasoning. Remove from the
heat and serve in large shallow bowls, drizzling each portion with a
little dende oil, a little Crema, and scattering some cilantro around
the edges of the plate. This recipe yields 4 to 6 servings.

Comments: Dende oil is Brazilian palm oil, available in Latin American
markets. Be sure to get the Brazilian rather than the West African
product, which is much heavier. Or use half the amount of the West
African palm oil and substitute vegetable oil for the other half.