Mexican Black Beans

1 tablespoon olive oil
4 garlic cloves, finely chopped
1 large jalapeño chili, seeded, chopped
1/2 teaspoon (generous) ground cumin
2 15-ounce cans black beans, rinsed, drained
1 14 1/2-ounce can low-salt chicken broth
Fresh lime juice
Chopped fresh cilantro

Heat oil in heavy large saucepan over medium-high heat. Add garlic, chili and cumin and sauté 30 seconds. Add beans and broth and cook 5 minutes, stirring occasionally. Add to crockpot and keep on low heat, if making ahead. Otherwise, continue boiling until thick. A few minutes before serving, coarsely mash beans with potato masher. Season to taste with lime juice, salt and pepper. Transfer to bowl. Top with shredded jack cheese and put in oven until cheese melts. Sprinkle with cilantro and serve.