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Mexican Black Beans
1 Tbsp. olive oil
4 garlic cloves, finely chopped
1 large jalapeño chili, seeded, chopped
1/2 tsp. ground cumin |
2 (15 oz.) cans black beans, rinsed, drained
1 (14 1/2 oz.) can low salt chicken broth
Fresh lime juice
Chopped fresh cilantro |
Heat oil in heavy large saucepan over medium high heat.
Add garlic, chili and cumin and sauté 30 seconds. Add beans and
broth and cook 5 minutes, stirring occasionally.
Coarsely mash beans with potato masher. Continue boiling
until thick, stirring frequently, about 10 minutes. Season to taste with
lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and
serve.
Serves 6.
Serve as a side dish with enchiladas. The beans can be
topped with grated Monterey Jack cheese, then covered to melt.
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