Mexican Black Beans

 A great side dish to any Mexican entree.

Gather ingredients.

Heat oil in saucepan over medium-high heat. Add chopped garlic, jalapeno, cumin and saute for 30 seconds.

Add beans and broth and cook for 5 minutes, stirring occasionally.

Coarsely mash beans with potato masher and continue to boil for about 15 minutes, stirring frequently.

Add the juice of 1 lime and the chopped cilantro.

Transfer to a bowl and top with a mild cheese (Montery Jack or Marble work best).

















Mexican Black Beans

1 tablespoon olive oil
4 cloves of garlic, finely chopped
1 jalapeno pepper, seeded and chopped
1/2 teaspoon of ground cumin
2 cans of black beans , rinsed and drained
1 can of chicken broth
1 fresh lime
Chopped cilantro
1/2 cup cheese


Heat oil in saucepan over medium-high heat. Add chopped garlic, jalapeno, cumin and saute for 30 seconds.

Add beans and broth and cook for 5 minutes, stirring occasionally.

Coarsely mash beans with potato masher and continue to boil for about 15 minutes, stirring frequently.

Add the juice of 1 lime and the chopped cilantro.
Transfer to a bowl and top with a mild cheese (Montery Jack or Marble work best).