Mexican Black Beans

1 tablespoon
4 garlic cloves, finely chopped
1 large jalapeno, seeded and chopped
1/2 teaspoon ground cumin
30 ounces black beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth
fresh lime juice
fresh cilantro, chopped
1 cup monterey jack cheese

• 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 20 minutes. Season to taste with lime juice, salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.
• I add the monterey jack cheese on top and microwave for 2 minutes to melt the cheese.