Soak 2 C beans overnight in rice cooker covered with water

Drain and rinse, beans and rice cooker.

Add back to rice cooker cover with chicken broth or water, a bay leaf, quarter of an onion, a garlic clove and cook through 2 white rice cycles.

Remove bay leaf onion and garlic and discard.
Process in two batches in blender with a little water or chicken broth. Make one smooth batch and one chunky for different textures then fold the two together.

If you are using a fresh pepper chop up and sauté in a little oil in a pan until soft.

Add beans, canned jalapeno, 3oz cream cheese in skillet season with salt pepper chili powder and cumin to taste. Sauté until cream cheese well combined.

Remove from heat and serve, preferably with cheese 😋