I love the black beans at Cuco's Mexican restaurant. I found ideas for my recipe at Epicurious.com, which has recipes from Gourmet, and Bon Appetit! magazines. The beans will cook down a lot.
3 lbs. black beans
1 quart Organic Swanson's chicken broth
1 1/2 heads of garlic, pressed
juice of 2 limes
1 Tablespoon or more ground cumin
2 to 3 teaspoons or more cayenne
1 or more jalapeno peppers, seeded and chopped
salt to taste
extra-virgin olive oil
shredded Monterey Jack cheese
plain non-fat yogurt
Soak beans 8 hrs. or overnight. Discard soaking water. Add chicken broth. Add enough water to cover beans well. Bring to a boil and simmer for 2 hrs, adding more water as needed. Refrigerate overnight. Add lime juice, cumin, cayenne, garlic, jalapeno, and salt while heating over medium heat. Simmer, stirring often until too thick to simmer--about 1-2 hrs, adjusting seasonings as needed. Mash beans. To each serving add 1 teaspoon olive oil* and shredded Monterey Jack cheese. Heat in microwave for a few seconds to melt cheese. Top with about 1 tablespoon of yogurt, and slightly swirl it into the beans.
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