Mexican Black Beans

2 tbsp / 30 ml olive oil	Sauté onion and garlic	Simmer 15 min	Stir in cilantro, serve
1 medium onion, diced
4 cloves garlic, minced
2 cans (15 oz / 425 g each) black beans, drained and rinsed	Add beans, broth, spices
1 cup / 240 ml vegetable broth
1 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
1 jalapeño, diced (optional)
1/4 cup / 60 ml fresh cilantro, chopped

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