Ingredients:
-one can of black beans (16 oz)
-one can of water
-two bullion cubes (I like knorr's vegetarian vegetable)
-two scallions
-some olive oil
-a dash or two of cooking sherry
-four or five garlic cloves
-half a tsp to 1 tsp of smashed up sichuan pepper (http://en.wikipedia.org/wiki/Sichuan_pepper)
-a few spoonfuls of lemon juice
-6 fresh mushrooms, sliced.
-some cayenne pepper (to taste)
-optional: cubed mild cheese or firm tofu
Chop your garlic and scallions finely. Put them and some olive oil in a pot and on medium-low and let them get bubbling. Add your smashed up sichuan pepper and some cayenne pepper, if you're feeling it, now. Let this simmer a little bit, but stir it so your spices don't get stuck.
When you've bubbled a little bit, open your can of beans and dump that in (no need to drain it; this is soup we're making here). Add a can of water, and your two bullion cubes, and a few spoonfuls of lemon juice (this is a taste thing; go conservative and you can always add more later) and some sherry. Then add your mushrooms. If you're adding tofu you should add it here, but if you're adding cheese wait so it doesn't turn into a blob of doom. Then cover and let bubble for a while.
Ready! If you're adding cheese, scatter it and stir well so it doesn't turn into a blob. That's it!
