2 cans of black beans, rinsed
chopped onion to taste
clove of garlic, pressed or minced
water to taste (i like enough to keep the beans from burning, and to make for a vaguely soupy consistency)
spices: i usually do -- 1/2 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon of that other red spice (i forgot the name -- cayenne! that's it), 1/4 to 1/2 teaspoon cumin (this has a great afterbite; do it to your personal taste, but be careful -- its easy to overdo), more
oh, and here's a recipe for black bean soup that a friend of mine made up during her days of being a poor pre-med student at barnard (shes now a poor med student at einstein); i first had it on our camping trips, as its quick and easy, and ive augmented it to my own tastes. its great with rice, or even spaghetti.
saute the onions and garlic in some water in a stickfree pan. once the onions have become translucent, take them off the heat, and put them in a pot (large enough to handle about a quarts worth of fluid). then, add your rinsed beans and enough water to keep them from burning, and to allow for maximum mingling of flavors. turn on medium heat, add spices as you see fit, and stir well. this will bubble some, so if you're concerned about your stove top, use a lid. keep stirring, tho -- to prevent the burning on the bottom. its done when the beans are cooked to your liking, and you like the consistency. this makes two servings each for a hungry boyfriend and a less ravenous woman one night, and enough for a lunch the next day. enjoy! -- ayanna