Mexican Black Beans
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 Tbsp. olive oil
4 garlic cloves, finely chopped
2 large jalapeno chiles seeded, chopped
1/2 tsp. (generous) ground cumin
2 (15oz.) cans black beans, rinsed and drained
1 (14-1/2 oz.) can low-salt chicken broth
fresh lime juice
chopped fresh cilantro
Instructions:
Heat the oil in large heavy saucepan over medium-high heat. Add the garlic, chile and cumin and saute for 30 seconds. Add the beans and broth, and cook for 5 minutes. As the mixture begins to boil, stir occasionally to prevent sticking.
Partially smash the beans with a potato masher and continue boiling until the mixture is thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper. Transfer the beans to a bowl and sprinkle with cilantro. Serve hot with warm tortillas.
Recipe serves 6.