6 cups cooked black beans, drained (about 1 pound beans cooked from dry or 4 (15 oz) cans black beans)
3 cups vegetable broth
1 (15 oz) can fire roasted tomatoes with green chilies
1 1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp ancho or chipotle chili powder (or 1/4 tsp cayenne pepper)
Optional toppings/additions: sliced scallions, chopped cilantro, lime wedges, sliced avocado, chopped tomatoes, sliced or chopped jalapeños, queso fresco, yogurt or sour cream (plain), corn tortillas warmed on a griddle or cooked brown rice.
Add 3 cups (or 2 cans) black beans, vegetable broth, tomatoes, cumin, salt, and chili powder to a blender and blend on high until smooth.
Pour blended mixture into a 3-quart or larger saucepan with the remaining 3 cups (or 2 cans) beans. Heat, adjust seasoning to taste.
Serve alone or with optional toppings/additions.
Making this with beans cooked from dry costs much less than buying canned, but takes a bit more time and planning. It also cuts down on the amount of sodium in the final dish. If you are watching your sodium, consider cooking beans from dry.