Mexican Black Beans

• 1 lb dried black beans (picked over and rinsed)
• 2-3 TBL olive oil
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 jalapeno, minced (seeded)
• 1 TBLS salt
• 1 TBL chopped cilantro
• fresh lime juice (optional)

1. Place beans in large pot, cover with cold water by at least 3 inches. Soak for 6 hours or overnight. If a warm day, soak in refridgerator.
2. Drain and rinse beans, return to pot. Cover with 3 inches water. Bring to boil over high heat, skimming the foam that rises to the top. Lower the heat and simmer gently, covered for a hour or more.
3. Heat oil in a large, heavy skillet over medium heat. Add the onion and garlic, and saute gently until tender, about 10 minutes. Add the jalapeno and cook until tender, about 1 minute.
4. Add saute mixture, salt, and cilantro to beans and simmer uncovered for 30 minutes, or until very tender.
5. Drain the beans and reserve 2 cups of cooking liquid. Pour 1 cup back into the beans and mash the beans with the back of a spoon until you have desired consistency. Add more liquid if necessary. Add lime juice if desired.

black beans, olive oil, onion, garlic, salt, tbl, lime juice

Taken from www.epicurious.com/recipes/member/views/mexican-black-beans-51484861 (may not work)