Mexican Black Beans

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. Either cook ten more minutes, or if making ahead, transfer to crockpot and keep on low. When ready to serve, coarsely mash beans with potato masher. Season to taste with lime juice, salt and pepper. Top with shredded jack cheese and melt in oven. Sprinkle with cilantro and serve.

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