Basic Black Bean Soup

 1 lb. dry black "turtle" beans

1 medium jalapeño pepper

1 can high-fat coconut milk

thumb-sized chunk of ginger root (grated)

1 lb. mushrooms (any kind)

1 bulb fennel (if you think of it)

1 lb. cheap meat (ham hocks, hot Italian sausage--whatever you can stomach being reminded of while you eat it). Prosciutto would be lovely, salt pork just fine. Ahimsa be damned, it's for the flavor; but of course when you're damning Ahimsa (eating your fellow sentient beings), you've got to be careful not to make yourself sick. 

Spices: Cumin, thyme, basil, sherry, bay leaf, paprika, garlic, Armagnac, smoked peppers, you can do a whole battery of chili peppers with black beans (and don't forget black pepper--it has its note).

Combine the ingredients in whatever order they come to you--remember not to chop the mushrooms too fine. Put in large pot with a lid.

Water to cover, bring to boil, reduce heat and let simmer for an hour and a half to two hours, stirring occasionally, adding water, or stock, or coconut milk as the spirit moves you. The soup is done when the beans are completely soft.

Test for salt--ad libitum. I usually add a half, medium-sized bottle of soy sauce at the end.