Mexican Black Beans

1 T olive oil
4 cloves garlic finely chopped
1 large jalapeno seeded and chopped OR one 4 oz. can chopped green chilies
1/2 tsp. cumin
2  15 oz. cans black beans drained and rinsed
1  14.5 oz. can chicken broth
fresh lime juice
salt
pepper
Monterey jack cheese, grated (opt.)
fresh cilantro (opt.)

Heat oil in heavy saucepan over med-hi heat.  Add garlic, cumin, and jalapeno and sauté 30 sec.
Add beans and broth.  Cook 5 min. stirring occasionally.  Coarsely mash beans with a potato masher.  Continue boiling until thick, about 20 min.  Season to taste with lime juice, salt and pepper.  Transfer to a bowl.  Garnish with Monterey jack cheese and cilantro.

For a larger batch, double the first 5 ingredients.  1 can of chicken broth will suffice, you just won't have to cook it as long.