Instructions

1. Drain the beans and put them into a skillet and add the UNdrained rotel tomatoes and the chicken broth.  
2. Bring this to a full boil and turn the heat down to medium low and put a tight fitting lid on the skillet.  
3. Set the timer for 10 minutes and remove the lid and stir the beans.  I usually replace the lid and leave them simmering for another 5 minutes at least or until they reach the desired tenderness.  
4. Then remove the lid and turn the heat up and continue cooking at a higher temperature until most of the liquid and flavor is cooked into the beans.
5. This serves 6 as a side dish with approx. 4 carbs per serving and negligible fat.