1. Saute the garlic in a skillet and then add the black beans for 2-3 minutes. 2. Toss the beans and garlic into a medium-sized bowl, mash the black beans and combine the salt, mixing to evenly distribute. 3. Add with the cubes of taro. Garnish with slices of jalapeno and fish sauce to taste, about one tablespoon of either. Serve immediately. Leftovers may be refrigerated and reheated by steaming over low heat.