These are great as a side with
your favorite tex mex, on nachos or tacos.
2 garlic cloves, minced
1/2 tablespoon olive oil
1 (19-oz) can organic black beans, including liquid
1/2 to 1 cup water
1/4 cup chopped fresh cilantro
Cook garlic in oil in a skillet over moderate heat, stirring, until fragrant, about 1 minute. Add beans with their liquid and mash with a potato masher or the back of a large spoon to make a coarse purée.
Continue to cook, stirring occasionally, until mixture is hot. Stir in enough of water to thin to a creamy consistency. Add pepper to taste.
Serve warm, sprinkled with cilantro.