Fantastic as a side dish with your favoite Mexican entrees.

Servings: 6


• 1 tablespoon olive oil
• 4 garlic cloves, finely chopped
• 1 large jalapeño chili, seeded, chopped
• 1/2 heaping teaspoon ground cumin
• 2 - 15 ounce cans black beans, rinsed, drained
• 1 - 14.5 ounce can fat-free chicken broth
• Fresh lime juice
• Chopped fresh cilantro

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 1/2 of the 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 serve.
Per Serving: 150 Calories; 3g Fat (19.6% calories from fat); 1g Saturated Fat; 11g Protein; 20g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 579mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.