You don't need much to make beans taste good, they already have that covered.
3 cans of navy or cannelloni beans, drained and rinsed.
4 tablespoons olive oil
1 carrot, grated
1 medium yellow onion, chopped
3 cloves of garlic, minced
1 teaspoon salt, 1/2 teaspoon fresh black pepper
2 1/4 cups water
In your soup pot saute/cook the onion, garlic, carrot and salt and pepper in the olive oil until the onion is transparent.
Add the beans and 2 1/4 cups water, bring to a boil, then simmer covered a half hour to 40 minutes, until the beans start to lose their structure.
Turn off the heat and use your potato masher to break the beans up into a porridge like consistency.
Serve with a drizzle of olive oil, some cilantro, and sprinkle on some cayenne for some spice and color, and grate some fresh Parmesan cheese. This kind of soup really brings the taste of the Parmesan to the forefront. And it's a fun ritual.
Tom David Food Blog: Great vegetarian meals for two hungry people. Every one a winner.
Pasta, Garlic, Olive Oil and Eggs
Black Olive, Pasta and White Bean Salad
Beans with Pasta and Cherry Tomato
One Pan Pasta with Poached Egg
Rigatoni with Tomato and Arugula
Cold Arugula, Basil, Tomato with Hot Pasta
Greek Salad with Pasta and Spinach
Rice with Eggs and Scallions
Exotic Yellow Split Pea and Potato Soup
Sweet Potato and Red Lentil Dal
Cuban Black Bean Soup
Lentil and Rice Soup
Potato, Pasta and Peppers
Simple White Bean Soup
Tofu, Cabbage and Rice
Red Lentil Soup with Chipotle Peppers
Banh Mi (Vietnamese Sandwich)
One Pot Pasta Alfredo
Costa Rican Beans and Rice
Indian Spiced Red Bean"Masala" and Rice
Red and Black Bean Tortilla Bowl
Pasta, Pesto, Potatoes and Sugar Snap Peas
Corn, Bean and Pasta Summer Salad
Angel Hair Pasta with Cherry Tomatoes and Bell Peppers
Mushroom and Scallion Lo Mein
Chinese Tomatoes and Eggs
Carrot, Cheese, and Pickle Sandwich
Mortar and Pestle Pesto