Panuchos

In a food processor or blender, combine beans, broth, and savory. Cover and process or blend until smooth.

In a large skillet, cook onion and habañero in hot oil over medium heat for 6 minutes or until tender. Add bean mixture. Cook, stirring frequently, until the mixture is thickened to a loose paste consistency. Season to taste with salt.

Preheat broiler. On a 15x10x1-inch baking pan, place red onion slices. Broil 4 to 5 inches from heat for 8 to 10 minutes or until onions are charred and tender, turning once halfway through broiling time. When cool enough to handle, separate onions into rings, discarding any large dry blackened pieces.

In a medium bowl combine onion, grapefruit juice, orange juice, lime juice, salt, oregano, garlic, and pepper. Cover and chill at least 2 hours before serving.

In a blender or food processor combine tomatoes, vinegar, chili sauce, and salt. Cover and blend or process until smooth. Transfer mixture to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until sauce is desired consistency.