Leaving behind this:
What's a girl to do but make something warm and comforting like this?
1 medium onion, finely chopped
4 medium garlic cloves, minced
45 oz. canned black beans, undrained (=3 15 oz. cans) (I use a randomly approximate amount of beans cooked from dry, plus enough of the cooking liquid to just cover)
½ tsp red pepper flakes
1 tsp ground cumin
14 ½ oz fat-free chicken broth, or vegetable broth (or 2 cubes bullion with 14oz water)
10 oz canned tomatoes with green chilies (Rotel)
11 oz can yellow corn, drained
Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about five minutes.
Place one can of beans in blender; add sautéed onion mixture, red pepper flakes, and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
Place second can of beans and broth in blender and puree until smooth; add to stockpot.
Stir third can of beans (do not puree first), tomatoes w/ green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 6 servings.
OPTIONAL (and time saving): Instead of blending stuff before cooking, use an immersion / Stick Blender once you've added everything but the corn. It was the best $10 kitchen tool I ever bought for things like smooth soup and sauces. I use it enough that it's earned a place in my kitchen right next to the stove instead of in some obscure cabinet throughout the house (like the ice cream maker).