Cafe Rio Black Beans

2 Tbsp. olive oil
2 cloves garlic, minced fine
1 tsp. ground cumin
2 can black beans, rinsed and drained
1 ½ cups tomato juice1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Let simmer for 10 minutes. Just before serving stir in the cilantro.