Be careful doing this: depending on the heat of the pepper, you can manufacture tear gas on your stove. I’ve done this twice, much to my chagrin (and agony). Since then, I always add the hot peppers once there are plenty of other ingredients in the pan.
Daniel
Speaking of black beans, Campbell’s condensed black bean soup makes a good dip when mixed with a bit of sour cream.
I’ve posted my Italian pasta & bean soup recipe before.
By the time it’s all cooked up, it’s hearty, but not very bean-y tasting.
I strongly second BrainGlutton’s suggestion of the Hurst’s bean soup mixes. They’re all great. Try the 15 bean chili soup mix if you like chili at all. I don’t know how they cram all that flavor in a little spice packet, but they do (all their soup mixes come with a spice packet), and their bean soup mixes are really affordable.