Instructions

Drain and rinse the beans. Heat the oil in a large skillet over high heat. Add the onions, garlic, jalapeÒos, and beans and sautÈ, 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.
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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.
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Yield: 2 cups