Skillet Black Beans Name: Tina Vineyard Base: NS Mayport Recipe: 2 cans black beans 1 med yellow onion diced (if you don’t like much onion just do what you like) 1 jalapeño diced ( I remove seeds to lower the heat a bit) 3-4 cloves garlic minced (same as onion if you don’t like garlic) 1 cup chicken stock Cumin to taste Paprika to taste Salt and Pepper Beans- Drain and rinse first, rough mash with a fork in a bowl Use a non-stick skillet Heat EVOO and sauté onion for a couple mins, then add jalapeño, then add garlic sauté all until soft Add 1 cup chicken broth and simmer for a minute Stir in mashed black beans and reduce heat to low Add cumin, paprika, salt and pepper Leave on low until it thickens to your preference stirring occasionally I like to serve it with a dollop of sour cream and a little fresh avocado with a squeeze of lime but that’s if I’m doing it as a side. If you’re using it as a base under something you would probably hold off on that.