Mexican Black Beans
This recipe is easy to cut in half if you don't need so many beans. Don't waste the extra chicken broth. Freeze it in ice cube trays for use at another time.
What You Need
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeno, seeded and chopped (or chop a few rings from a jar)
1/2 teaspoon ground cumin
2 (15 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) cans chicken broth
Fresh lime juice
Fresh cilantro, chopped
Monterey Jack cheese (or Mexican Blend from a bag)
Heat oil in a large heavy saucepan over medium heat. Add garlic, jalapeno, and cumin and sauté 30 seconds.
Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue cooking until thick, stirring frequently, about 10 to 15 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and a little cheese and serve.
Note: We keep a jar of deli sliced jalapenos in the fridge. They are great to use when you don't have a fresh one.