What’s the mystery to cooking black beans? When I was at the restaurant and needed a soup in a BIG hurry, it was always black bean soup. Dice up an onion, throw it in a pot, add the black beans (dried), some Cajun spice, chicken stock and boil for about 1 hour. Cilantro at the end if you want. Top with a dollop of sour cream. Another good one is Southwestern Beef and Black Bean soup. I love them because they cook so fast.