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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve as a side dish with enchiladas. The beans can be topped with grated Monterey Jack cheese, then covered to melt. Ingredients:
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 |
Directions:
1. 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.
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