Mexican Black Beans

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 1/3 c. tomato juice

1 1/2 tsp. salt

2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.

Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving

stir in the cilantro.

serve with: cafe rio pork, cilantro lime rice, tomatillo dressing, cafe rio pork salad