1. Soak some beans, I usually do a pound of beans, either overnight or quick soak. Quick soak involves bringing the beans to the boil, then letting them sit for about an hour, then draining the fluid and rinsing the beans with cold water. That is supposed to remove flatulence.
2. Cover the beans with two inches of water, bring to the boil and let simmer for a couple of hours or until soft.
3. When beans are cooked, chop a large onion, a couple of tomatoes and a couple of peppers (not hot chili peppers, although that would be your choice if you wish), and saute them just a little bit till tomatoes give juice:
4. Drain most of the liquid from the beans, but leave some. I would say, leave just enough that beans are sort of floating in. Reserve the liquid in case you need to add it to the beans. Then mash the beans with the potato masher or a fork just enough to get some thickness. I do not recommend to chop the beans in the food processor because you will get a hard gooey blob like you get from a can. You want a home style beans; product where actual beans are showing, not a gooey mess.
5. Get out some spices: salt, garlic powder, cumin, chili powder and cayenne:
6. Spice the beans to taste. I usually spice a lot, so the whole skillet is covered with spices, but that's a personal preference. Mix and saute until most of the liquid is absorbed, but not too dry.
Your beans are done when the mixture is uniform but still a little soupy. Do not overcook them so that the beans become too dry. It is better to let it have some soupiness in them because they will absorb extra liquid even when sitting in the fridge.
These beans can be added to salads, or can be made into a taco salad, added to bean burrito, mixed with cooked rice or just eaten by themselves. They are very versatile and keep well in the fridge for a quick meal. I usually make a large skillet like that and it lasts at least a few days.
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