Straight from the Jazz Cooker recipe book.
Heat oil in sauce pan on medium high heat. Add onions and saute five minuets until softened.
Add black beans, broth, pepper, cumin, basil, and salt to the pot and bring to a boil. Reduce heat and simmer for 15 minutes stirring occasionally.
Serve topped with extra diced white onions and a dollop of sour cream.