Black beans cooked this way are indeed a favored mexican classic. Easy to prepare, they do require some planning though as you must soak your beans overnight. I strongly encourage you to make your own beans for a better nutritional value as presented here, but for more easiness canned black bean's taste comes pretty close. This dish can be served as a main dish with tortillas, as a mexican side dish recipe with some kind of mexican-style meat or even as a bean dip recipe...
2 cups dry black beans
5-6 chipotle chilies from a chipotle in adobo can (more for hotter recipe)
3 tablespoons adobo from the chipotle can
1 small white onion
2 tablespoons olive oil
1 tablespoon cumin
Monterey Jack cheese when serving
Salt, to your taste
rinse your black beans; discard that water Soak your black beans in water overnight;
Pour your black beans in a pressure cooker, add water if necessary to obtain a good two inches of water above the beans. Using that pressure cooker, cook your beans for about 15-20 minutes starting the timer once the steam starts to go; once the time is up if the beans are still a bit crunchy do not hesitate to add a bit more water and put them back to cook a little bit more... you do not want crunchy beans in this recipe!
Meanwhile cut your chipotle chilies to small pieces, chop the onion as well.
Remove stems from cilantro, chop the leaves to small bits.
Once the beans are cooked, mix all the above ingredients together and mix;
keep some cilantro to garnish each plate at the end.
At this point you have to adjust spiciness, salt, and cilantro to your taste;
Spread the beans over each plate; sprinkle some grated cheese over, and then some cilantro around the cheese.
Tastes great eaten as-is; can also go well with fresh corn tortillas... and a nice mexican beer!