Ingredients:
2 lb black beans
2 lb sliced link sausage (cooked)
1/4 yellow onion, diced
Cheddar cheese
Pico de guillo

     Combine the beans, onion, and diced sausage in 3 quarts of water. A little cayenne or other spices (garlic, jerk, white pepper [very tiny dash, the stuff is pure fire] are my standards) can be added, but with the sausage and pico de gullio, it's really not necessary. Suit yourself, if you like it spicy. Boil and simmer until beans are done. Allow to cool to room temperature, then refrigerate. Before serving, top generously with cheddar and then cover with pico de guillo.
     The gataga can be served as a dip with tostada chips, rolled in flour tortillas, or eaten straight from a plate or bowl. It goes well with barbeque, fajitas, or any other southwest or Tex-Mex food.

     About the only warning is that with any dish containing beans.