Serves 4
| 2 | tablespoons vegetable oil |
| 1 | small onion, chopped |
| 1 | clove garlic, finely chopped |
| Salt and black pepper, to taste | |
| 1/2 | teaspoon ground cumin |
| 2 | cans (15 ounces each) black beans, drained and rinsed |
| 1 | jalapeno or other chili pepper, cored, seeded, and chopped |
| 1/4 | cup water |
| 2 | tablespoons chopped fresh cilantro or parsley |
2. Stir the cumin and cook, stirring, for 1 minute.
3. Add the beans, chili pepper, and water. Cook, stirring often, for 2 minutes.
4. Remove several spoonfuls of beans and transfer to a plate. Mash coarsely with a fork and return to the remaining beans in the pot. Stir well, and add more water if necessary. Sprinkle with cilantro or parsley. Taste for seasoning and add more salt and pepper, if you like. Sheryl Julian 
© Copyright 2010 Globe Newspaper Company.
