Mexican Black Beans

• 1 Tablespoon Olive Oil
• 1 whole Medium Yellow Onion, Diced
• Kosher Salt
• 3 cloves Garlic, Minced
• 2 whole Jalapenos, Minced (seeded For Less Heat)
• 1 teaspoon Ground Cumin
• 3 cans Black Beans (15.5 Oz Each), Drained And Rinsed
• 32 ounces, fluid Chicken Stock
• 2 whole Limes, Juiced
• 1/4 cups Cilantro, Minced

1. In a pan that is at least 2 quarts, heat olive oil over medium heat.
2. Add onion to pan and sprinkle with a little bit of salt. Saute until translucent, about 7 minutes.
3. Add garlic and jalapenos, and saute for another 2 minutes.
4. Add cumin and stir until fragrant.
5. Add rinsed beans and stir for about 1 minute to combine.
6. Pour in chicken stock until beans are covered (you should still have 1/4 - 1/2 of your carton of stock remaining). Increase heat to medium high and simmer until stock is absorbed into beans, about 20 minutes.
7. Mash the beans a bit with a wooden spoon and make sure they are not sticking. Add the remainder of the stock and allow the beans to absorb the stock again, about 15-20 minutes. Mash to desired consistency.
8. Remove beans from heat and stir in lime juice and cilantro. Adjust salt to taste and serve immediately.

olive oil, yellow onion, kosher salt, garlic, jalapeufos, ground cumin, black beans, chicken, whole limes, ubc

Taken from tastykitchen.com/recipes/sidedishes/mexican-black-beans/ (may not work)