Mexican Black Beans

2 tbs olive oil

1 19 oz can black beans, drained and rinsed very well

½ white onion finely diced

1 tbsp minced garlic

½ minced Serrano chile

½ to ¾ cup chicken stock

Juice of ½ lime

3-4 tbsp minced cilantro

S&P to taste

Saute onion in olive oil until translucent, then add garlic and minced chile.  Saute for a few minutes, then add black beans, chicken stock and salt and pepper to taste.  Cook until beans are heated through and the flavours have had a bit of time to meld.  Puree in a blender, return to the sauté pan and let cook for a further few minutes.  Add juice of ½ lime, chopped cilantro and taste again.  Season with additional salt and pepper if needed.

p.s.  I am not sure if any photo of black beans can do the flavour justice, but trust me … these are delicious!!

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