posted by Marlen 08-21-100 6:41 PM
Mexican Black Beans
Serves: 6
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeño chili, seeded, chopped
1/2 teaspoon (generous) ground cumin
2 (15-ounce) cans black beans, rinsed, drained
1 (14 1/2-ounce) 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.