Prep Time: 5 minutes
Cook time: 15 minutes
1/4 cup CRISCO Corn Oil
2 garlic cloves, minced
1 medium onion, diced
1 tablespoon ground cumin
1 teaspoon chili powder
1 can (16 to 19 ounces) black beans, rinsed and well drained
1/3 cup tomato juice or water
1 teaspoon salt
2 tablespoons chopped fresh cilantro
3 slices bacon, diced, cooked until crisp
1/3 cup shredded Monterey Jack or pepper Jack cheese
Heat Crisco Oil in a saucepan over medium heat; add garlic, onion and cumin. Cook and stir until onions are soft, 5 to 6 minutes.
Add black beans, tomato juice and salt; bring to a boil. Immediately reduce heat and simmer, stirring occasionally, until beans are heated through. Stir in cilantro. Garnish with crumbled bacon and shredded cheese.