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Mexican Black Beans


1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeno chili, seeded, chopped
½ 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 for 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