Spicy Black Beans

½ yellow onion, small dice

1 medium jalapeño, seeded (keep the seeds if you like spicy)

2 cloves garlic, minced

1 teaspoon ground cumin

2 cans (15 ounces each) black beans, drained

1 can beef broth

Salt and pepper to taste

In a sauce pan over medium heat, cook the onions in a bit of oil until they are translucent. Add the garlic, jalapeño and cumin; cook for another minute (the longer you cook the pepper the spicier it gets).

Add the black beans and beef broth; bring to a boil, reduce heat and simmer for 15 minutes.

Transfer half the mixture to a blender and purée. Add back to pot, stir to thoroughly combine. Season with salt and pepper to taste. Serve with Chipotle Orange Duck Tacos.

Serves four.

Chef Corey Grupe, Timothy O'Toole's, Gurnee