Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  cups          dry black beans -- rinsed and soaked
   6                    hrs or overnight
   1      small         onion -- diced
   1                    garlic clove -- finely chopped
     1/2                chipotle chile -- minced -or-
   1      tablespoon    - smoked chile salsa
  16      ounces        canned peeled tomatoes -- chopped, juice
                        -- reserved
     1/2  bunch         cilantro
                        -----garnishes-----
                        sour cream
                        grated muenster cheese -- =or=- Monterey Jack
                        chile pequins -- -=or=- other
                        dried red chiles

Preparation:

DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a couple of inches. Bring to a boil and skim off the foam that rises to the surface; then add the onions and the garlic. Lower the heat and cook until the onions are soft, about 15 minutes; add the tomatoes and their juice, the pureed chiles and half the cilantro and lightly salt. Simmer until the beans are tender, an hour or so. Occasionally give them a stir while they're cooking. When done, taste for salt, stir in the remaining cilantro and garnish as desired