To make bean soup, add water to re-fried beans or pureed (already cooked until soft) black beans or pinto beans. Add some chopped onion with a pinch or two of salt (per serving) and a little olive oil. Bring the bean and water mix to a boil, stirring often. You can also add a little hot sauce or cumin and chili powder. I also recommend putting in a few dashes of garlic powder.
On the side, peel a banana or plantain that isn’t quite ripe–with some yellow, and some green, or mostly green and some yellow. Slice and then fry, grill or bake the banana.
Dice tomatoes and dice or slice avocado. You can also chop some more onion.
When the soup comes to a boil, cook it for about 5 minutes. If you’re using garlic, you want the flavor to become weaker and not be strong, so cook it until the garlic loses it’s bite (spiciness).
Pour the beans into a bowl. Top with tomatoes, avocado, fresh onion (if desired) the banana/plantain and tortilla chips.