Here in New Mexico, black beans are a favorite. They take a long time to get soft, but are well worth the wait.
2 to 4 cups of black beans
2 red or yellow onions sliced in crescents
2 to 3 garlic cloves, chopped finely
2 to 4 thin carrots, chopped fine to medium
3 to 5 tablespoons powdered vegetable seasoning
Dash of soy sauce
Salt and pepper to taste
3 to 5 Tablespoons of cilantro, finely chopped
3 to 6 Tablespoons sour cream
Soak 2 to 4 cups of black beans in twice as much water overnight.
In the morning, drain and rinse the beans well. Put the beans in a soup pan and add three times as much water as beans.
Simmer the beans covered at a low to medium boil for 3 to 5 hours. Stir occasionally. Add water if necessary.
During the last hour and a half of cooking, add the remaining ingredients.
Stir more frequently toward the end of cooking as the mixture thickens.
Serve beans garnished with a dollop of chopped cilantro and sour cream.