Saute garlic and onion in water or oil until soft, taking care not to burn garlic. Add black beans and undrained Rotel, cooking at least 15-20 minutes until mixture thickens slightly. Add seasonings to taste and cook for at least five minutes more to allow tastes to meld. The only other seasoning I've ever added is a veggie bouillon cube to add depth to the flavor. Its very flavorful in its own right. Great with yellow rice and a salad.