This dish goes well as an accompaniment with enchiladas.

Spicy Black Beans

1 tablespoon olive oil

4 garlic cloves, finely chopped

1 jalapeño chili, seeded, chopped

1/2 teaspoon ground cumin

2 (15-ounce) cans black beans, rinsed, drained

2 cups chicken broth

Fresh lime juice

Salt and freshly ground black pepper to taste

Chopped fresh cilantro

1. Heat oil in 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.
2. Coarsely mash beans with potato masher. Continue simmering until thick, stirring frequently, about 10 minutes.Season to taste with lime juice, salt and pepper.
3. Transfer to bowl. Sprinkle with cilantro and serve.

Serves 6.