Drain and rinse the beans. Heat the oil in a large skillet over high heat. Add the onions, garlic, jalapeŇos, and beans and sautČ, stirring occasionally, for 2 minutes. Add the stock, lime juice, Southwest Seasoning, chili powder, and cumin. Bring to a boil, lower the heat, and simmer for 50 to 60 minutes, or until the beans are tender.
Stir in the salt, pepper, and cilantro and simmer for about 5 minutes longer. Remove from the heat. Serve immediately or store, refrigerated, in an airtight container for up to 2 days. Reheat in a saucepan over low heat, stirring occasionally.
Yield: 2 cups