Rock on a Roll #10 2007 This recipe celebrates, in culinary form, Appalachian State University beating Michigan Robert's Most Yum Black on Blue Ingredients: Two sixteen ounce cans of black beans or Two cups of dry black beans which you will soak overnight and cook until tender. Two tablespoons of corn oil One cup of sweet onion diced One tablespoon of fresh garlic minced Kosher coarse salt One cup of Monterey Jack cheese shredded Blue Corn tortilla chips Procedure: Drain the liquid from the canned black beans and rinse them with water. Heat the corn oil in a frying pan big enough to hold the black beans. Add the diced onion and cook until they are soft. Do not brown the onion. Add the minced garlic and cook on medium heat for two minutes. Do not brown the garlic. Add the black beans to the frying pan. Turn the heat to low and mix the onion and garlic into them. Heat for a few minutes. Season the mixture with Kosher coarse salt to taste. To plate: Crush the blue corn chips onto a serving platter or large plate. Cover the chips with the black bean mixture. Top with the Monterey Jack cheese. Enjoy Robert's Most Yum Black on Blue. GO APPS!