MEXICAN BLACK BEANS

8 C black beans (3 cups – rinse, soak overnight, rinse, cook til tender, rinse again)

2.5 T olive oil
10 cloves garlic, crushed
3 jalepenos, chopped
1.25 + cumin
32 oz chicken broth

heat oil in a large skillet.  Add garlic, jalepenos, and cumin; cook and stir for about a minute.  Add the beans and the broth and cook for about 5 minutes.  Mash the beans for a long while with a potato masher as you cook.  It will look like bean-hull soup at the start.  Cook and stir with a wooden spoon until it is the consistency of refried beans (This takes a fair while), reducing heat as the beans start splattering onto your hand as you stir.  This recipe makes enough to put into a few tupperwares to put in the freezer and save for easy lunches.

To serve:
Spread some beans on a plate as thick as you like, melt some cheese (Monterey Jack is good) on it in the microwave, squeeze lime juice over the top with some fat-free sour cream (and salsa if you like).  Eat with Tortilla Chips.

 (Jay didn’t like beans at all before and he loves this recipe)