Drain and rinse the beans. In a large pot, combine the beans with 2 1/2 cups of water and bring to a boil. Lower the heat and simmer with lid slightly open until the beans are tender, about 45 minutes.

Drain the beans and reserve the water. Mash the beans with a potato masher.

In a large pan, heat the oil. Add the onions and garlic and sauté over medium heat until the onions soften.

Add the jalapeno and sauté another 1-2 minutes.

Stir in about half of the mashed beans along with a 1/4 cup of the reserved bean water. mix until it becomes pasty and then add the rest of the beans and another 1/4 cup of the water. (Use plain water or vegetable broth if you don’t have enough of the bean broth.)

Stir in the cumin and chili powder and salt to taste.

Remove from heat, add the cilantro and serve immediately.