Cheesy Black Bean Mash

This is a staple at the Maryland Mumas house. We make them as a side dish for just about any Tex-Mex entree.

2 (15-oz.) cans black beans, rinsed and drained 1/ cup vegetable broth 1 small onion, chopped 1 jalapeño pepper, seeded and minced 1 tablespoon olive oil 1 garlic clove, minced 1/2 teaspoon salt 1 cup (4 oz.) shredded Mexican four-cheese blend

1. Process beans and broth in a food processor 10 to 15 seconds or until smooth. 2. Sauté onion and jalapeño pepper in hot oil in a large skillet 4 to 5 minutes or until tender. Add garlic, and sauté 1 minute. Add black bean puree and salt, stirring until blended. Cook, stirring frequently, 3 minutes or until bean mixture is thoroughly heated. 3. Turn off heat and stir in cheese until melted. Serve immediately.

Chris and Susan Muma