1In large saucepan heat oil over medium heat,cook onion and garlic until soft,add cumin and red pepper,cook ,stirring until pungent,about 1 or 2 minutes.
Add Tomatoes and Juices and beans,heat to a simmer. Turn off heat. Partially blend soup with an immersion blender or puree about half the mixture in a blender and return to pan. Stir in salt. Heat if needed. Top with grated Monterey jack cheese and Cilantro ,if desired. Makes 4 servings.
When I made it, I cooked 2 cups dried black beans and used about half of them.