- 2 garlic cloves, minced
- 1/2 tablespoon corn oil
- 1 (19-oz) can 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.