Stewed Romano Beans

38 ounces canned romano beans
1 small onion, diced
2 cloves garlic, minced
1 tablespoon corn oil
1 cup chicken stock
2 tablespoons ground cumin
1 tablespoon chili powder
salt and pepper

1. Heat oil in a large pot over medium heat. Add the onion and garlic and saute until tender.
2. Add a quarter of the beans and a quarter of the chicken stock and gently mash the beans as you stir.
3. Combine the rest of the beans with the bean paste and season with cumin, chili powder, salt and pepper.
4. Reduce heat to a simmer and allow to cook until thickened, stirring every so often to prevent sticking.

Makes 6 servings