Mexican Black Beans

Heat oil in heavy large saucepan over medium-high heat.

Add garlic, chili and cumin and sauté 30 seconds.

Add beans and broth and cook 5 minutes, stirring occasionally. Coarsely mash beans with potato masher. Continue boiling until thick, stirring frequently, about 10 minutes. Season to taste with lime juice, salt and pepper.

Transfer to bowl.

Sprinkle with cilantro and serve.