I found Michigan, organic black beans from Shady Side Farm at my local farmers market (see their website for locations and schedule). Their website and the Michigan Bean Commission website have lots of recipes too.
Black Bean and Coconut Soup
3 tablespoons extra-virgin olive oil
2 medium onions, chopped
5 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
Handful of cilantro leaves (about one cup) and more for garnish
2 cups broth
3.5 cups cooked Michigan black beans*
1 (15-ounce) can coconut milk
1 teaspoon curry powder
In a medium-heavy pot, heat the oil over medium-high heat until hot, then stir in the onions and garlic along with 1 teaspoon salt and 3/4 teaspoon pepper. Cook until golden; about 6 minutes.
Stir in the cilantro, stock, cooked beans, and coconut milk, and bring to a simmer. Simmer the soup until the cilantro leaves are tender, about 5 minutes.
Puree the soup in batches, then season with salt and pepper to taste, and serve topped with the cilantro leaves.
* About one-half pound (or about 1.5 cups) of dry beans will cook to 3.5 cups of cooked beans for this recipe. I often cook beans in large batches (2 – 3 pounds) and freeze them in recipe sized portions for later use. To cook, rinse them and remove any stones. Soak them covered (more than one inch above the beans) in water overnight. Drain and rinse, and place in a pot again covered with water. Bring to a boil, then turn heat to simmer and cook until soft – about 2 – 3 hours.