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.
(**NOTE** you can add a can of corn, drained, to the beans with a dash of cumin and chili powder.)