2 15-ounce cans black beans
¼ cup diced red onion
2 tsps chopped pickled jalepeno slices
1 tsp sugar
1 tsp cider vinegar
3 cloves garlic, minced
¼ tsp salt
¼ tsp cayenne pepper
½ tsp chili powder
1/2 cup grated cheddar cheese

Pour the canned beans along with the liquid into a medium saucepan. Add the remaining soup ingredients and mix. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it's as thick as you thick.
Serve garnished with grated cheese