Ah, black beans. Good, and, perhaps good for you. But not necessarily for those near you. Also, easy to make from scratch...so do it. It takes a few hours, but you won't be doing anything much, so what are you worried about? Also, not for vegetarians, at least the way I make it. But why should they enjoy vegetables? Make them look as you enjoy these tasty black morsels of goodness.
1 pound dry black beans
8 ounces bacon, chopped into small pieces
One large onion, chopped fine (Vidalia or other sweet onion is better, if available)
3 cups chicken stock
salt to taste (a bit, I should add)
Before cooking, look through the beans for gross things (its amazing what you will find) and also wash them off. Place in 2 quarts hot water and bring the water to a boil. When there is a rolling boil, turn off the heat and let the beans soak for an hour. Drain the liquid (Julia Child says it is this liquid that leads to the root-a-toots, and whom am I to argue??)
While soaking, take a sauce pan and brown the bacon. Without draining, add the onions and make sure everything browns. Add the drained beans, bacon, onions to the three cups of chicken stock plus a cup of water and about 1/2 teaspoon of salt. Bring to a simmering boil. Add more water as needed throughout the cooking process, which takes about 45 more minutes or so, but can take longer. Reseason with salt and serve. Serves many! and you can half the recipe if you want although the beans will keep a few days tightly covered in the refrigerator.