Black beans are actually very easy to prepare. First off don't buy dried beans, it is alot of work. They have to be soaked over night and sorted. Canned beans are fine. Saute' diced onion (about half a large onion), one red or green bell peppers and some garlic(2 or 3 cloves).Season with salt, pepper, cumin (about a half teaspoon) and a little chili powder(same amount). It is important to season the veggies as they cook so they absorb the seasoning. Saute' or "sweat" until onions are translucent. Drain the black beans from that nasty sludge they are packed in,and add to your veggie mixture. Add a little water or some chicken broth, season the beans with the same seasoning used previously.A little more of each than used before. Bring beans to a boil and reduce to low. Cook beans on low to med low for about an hour. I truly donot have recipes  so exact amounts im not sure on, just remember to taste as you go, so you don't over or under season. Add a little fresh chopped cilantro at the end for freshness and your ready to eat.

Sounds delicious Andy!  Put that on a side plate with some redfish or snook and I'm there!

Was it black bean soup? IT sounds like it might be. Anyway, Ive got the recipe here for you, even if it isn't!

1 Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.

2 Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.

3 Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

4 Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don't fill the blender more than half way at a time and hold the lid while blending.) Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Hope its good. x