REFRIED BLACK BEANS

2T olive oil
3 cloves garlic, minced
1t dried oregano
2 cans black beans, drained and rinsed
2 cups low sodium chicken stock

Heat sauce pan over moderate heat, add oil, garlic, oregano, and beans, sauté for 3 minutes. Add chicken stock and cook for another 5 minutes. Mash with a potato masher and serve.

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