4 to 6 servings

1 lbs. Black beans
4 Tbsp. Olive Oil
1 lg. Yellow Onion, diced
5 cloves Garlic, minced
1 Tbsp. white pepper
2 tsp. Cumin
2 tsp. Chili powder
1 Tbsp. Sugar
salt
1 cup vegetable broth or chicken stock

The fast method for cooking beans

Add beans to a large soup pot with water so that beans submerged by three inches. Add 2 Tbsp. olive oil and 2 tsp. salt. Set heat to high and bring water to a boil. reduce heat to medium high to cook the beans until done.

After beans are soft remove 11/2 cups of beans from the pot.

Chop the onions and the garlic finely and mix in random herbs and spices. Heat three spoons of oil in a frying pan and fry the onion mixture until it caramelizes. Add the beans and some of the liquid and heat thoroughly. Mash the beans and add vegetable broth or chicken stock until a thick past is formed

On medium heat stir in mashed bean mixture into the soup pot until the soup is thick.

For Salsa:

2 tomatoes, chopped
1 sm. red onion, diced
1 jalapeno pepper, minced
1 Tbsp. fresh lime juice
3 sprigs cilantro
1/4 each red and yellow bell peppers, diced

Once everything is diced, chopped and minced just mix in the bowl you will be serving from and you are ready to laddle salsa onto your guest black bean soup.