For an easy side dish with any Latin or Mexican-style dish, this is a fun one.  We made this to go with lettuce wrap tacos, but it also would do well on its own as a filling for a taco, etc. I usually cut a bit of the chili – a little goes a long way with the beans, I feel.  It also makes excellent leftovers, and is a bit less heavy than doing rice and black beans (another favorite of mine).   I love a little cotija cheese sprinkled over them as well. 🙂

•     1 tablespoon olive oil
•     4 garlic cloves, finely chopped
•     1 large jalapeño chili, seeded, chopped
•     1/2 teaspoon (generous) ground cumin
•     2 15-ounce cans black beans, rinsed, drained
•     1 14 1/2-ounce can low-salt chicken broth
•     Fresh lime juice
•     Chopped fresh cilantro
•     Cotija cheese, crumbled

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