Mexican Black Beans Recipe

Mexican Black Beans 


4 garlic cloves , finely chopped

1 tablespoon olive oil

1/2 teaspoon ground cumin

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

1 (14 1/2 ounce) can chicken broth

1 large jalapeno , seeded and chopped

1 cup monterey jack cheese

fresh lime juice

fresh cilantro , chopped


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 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

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