Mexican Black Beans

In a pan that is at least 2 quarts, heat olive oil over medium heat.

Add onion to pan and sprinkle with a little bit of salt. Sauté until translucent, about 7 minutes.

Add garlic and jalapeños, and sauté for another 2 minutes.

Add cumin and stir until fragrant.

Add rinsed beans and stir for about 1 minute to combine.

Pour in chicken stock until beans are covered (you should still have 1/4 – 1/2 of your carton of stock remaining). Increase heat to medium high and simmer until stock is absorbed into beans, about 20 minutes.

Mash the beans a bit with a wooden spoon and make sure they are not sticking. Add the remainder of the stock and allow the beans to absorb the stock again, about 15-20 minutes. Mash to desired consistency.

Remove beans from heat and stir in lime juice and cilantro. Adjust salt to taste and serve immediately.