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.

Just before serving, stir in the cilantro. (Next time I make the beans I’ll use less tomato juice.)

Note: The meat and the beans are both very saucy, which is nice if they are being served buffet style because it keeps them really moist, but be sure and use slotted spoons to serve them.