Heat oil in a large skillet over high heat. Add onions, garlic, jalapeno and drained, rinsed beans; cook, stirring, 2 minutes. Add stock, lime juice, Southwest seasoning, chili powder, cumin, salt and 3 turns of black pepper. Bring to a boil and simmer 30 minutes. Reduce heat to medium and simmer 15 minutes. Stir in cilantro and simmer until beans are tender, about 5 minutes longer.
Yield: 2 cups