Ingredients

• 1 1/2 cups of dried back beans (or 1 can of black beans)
• 4 cloves of garlic finely diced
• 1 jalapeno pepper finely diced
• 2 tablespoons of olive oil
• 1 teaspoon of ground cumin
• 1 chipolte pepper finely diced
• 1 cup of vegetable or chicken broth
• 1/2 teaspoon of salt (less if canned beans used)

Directions

If using a can of black beans skip ahead to frying the garlic and peppers, otherwise soak beans overnight then drain and put into a pan and cover with 1 inch of water and simmer covered for about 1-2 hour till tender. Now drain and pour into a bowl and put aside. Now rinse pan and add the olive oil on medium high heat and add in garlic and jalapeno and fry for about 3 minutes till tender. Add in cumin and chipolte and fry for another 30 seconds, then add in beans and chicken broth. Cook for 30 minutes to 1 hour till beans are falling apart. Now add in salt (you can add additional salt to  taste). With a stick blender, blend till it becomes a paste, but not all the beans need to be completely. If you don’t have a stick blender, put about 1/2 or all of the beans in a food processor and process, then add back into rest of beans and stir. Serve with rice and tacos, or scoop some into a flour tortilla add cheese roll up and you have a bean burrito.