Although Latino peoples have long used black beans in soups, stews, and chilis, the Coach House restaurant in New York City, USA, is credited with expanding the popularity of black beans with the general American populace and tourist visitors. Their black bean soup became a smashing success in the 1970s.

Black beans are now also popular in bean salads, bean soup mixes, bean pancakes, and refried beans. The Brazilian national dish, feijoada, celebrates black beans in a hearty meat stew which is enjoyed by most Brazilians nearly every weekend. The Cuban dish Moros y Cristianos, or Moors and Christians, is a dish of black beans and white rice traditionally served on New Year's Day for good luck.

Black beans also form the base of many Asian dishes in the form of the fermented black bean sauce.

Some popular black bean reciepe are-

Ingredients-Fermented black beans, soy sauce, rice wine, and ginger give an oriental flair to braised oxtails. Serve with Chinese rice or noodles.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
Ingredients:

* 3 pounds oxtails, cut at each joint
* 4 tablespoons peanut oil
* 2 cloves garlic, sliced thin
* 1 teaspoon salt
* 2 tablespoons fermented black beans (dow see), rinsed and drained
* 1/2 yellow onion, peeled and coarsely chopped
* 3 slices ginger, the size of a 25-cent piece, cut julienne
* 2 tablespoons dark soy sauce
* 2 tablespoons Chinese rice wine or dry sherry
* 1 teaspoon sugar

Preparation:
Trim the oxtail pieces of excess fat. Heat a large wok or frying pan and add the peanut oil. Add the garlic and salt and chow (stir-fry) for just a moment. Add the oxtails and brown on both sides. Remove the oxtails from the wok and drain the oil, reserving the oil. Set the oxtails aside.

Heat the wok again and add 2 tablespoons of the oil. Add the black beans and chow (stir-fry) for a moment. Add the onion, ginger, soy sauce, rice wine or sherry, and sugar. Then add the reserved oxtails. Toss and remove the whole lot to a stove-top casserole. Add water to not quite cover. Cover the pot and simmer until the meat is very tender, about 2 hours, or longer to taste. The pieces should be very tender and certainly flavorful.

Serve with rice or noodles as a main course for a Chinese dinner.

Yield: 5 to 6 servings

Following is an mouthwatering Indian recipe,which is similar to my grandma's recipe.A creamy ,tasty festival treat. Goes very well with any type of Indian bread,whole wheat bread,plain ,flavored or spiced rice.

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Ingredients for the Dal Makhani Recipe:

* 3/4 cup Whole Black Beans
* 1/4 cup Red Kidney Beans
* 1 chopped onion
* 2 tsp chopped ginger-garlic or ginger-garlic paste
* 1 0r 2 chopped green chilly
* 1/2 tsp cumin seeds
* 1/4 tsp garam masala powder
* 1/2 tsp red chilly powder
* 1/4 tsp turmeric powder
* salt
* 2 tbsp white butter
* water

Method for making Dal Makhani Recipe:

1: Soak the both the lentils overnight if you are making this in the morning. If you are making dal makhani in the evening, then soak the lentils in the morning.

2: In a pressure cooker, add all the ingredients including the lentils and white butter. Add enough water. Pressure cook for some 10-11 whistles. Open and check if the lentils are cooked. You should be able to mash the both the lentils with spoon if they are cooked. If they are not cooked thoroughly, then pressure cook for 2-3 whistles more. Add water if required.

3: Now again open the cooker and let the dal makhani simmer in the cooker itself without the lid for 10-15 minutes. If you wish to add cream, you can add cream now and let the dal makhani simmer for 5 or 10 minutes more. Garnish with coriander-cilantro leaves.

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we normally serve with roties,nanns and jeera rice.

Black, or turtle, beans are small roughly ovoid legumes with glossy black shells. The scientific name for black beans is Phaselous vulgaris, an epithet shared with many other popular bean varieties such as pinto beans, white beans, and kidney beans. Black beans are associated with Latin American cuisine in particular, although they can complement foods from many places. They are available in most grocery stores in dried and canned forms.

Black beans are also known as Chinese black beans and salted black beans are soy beans, strongly flavored and preserved in salt and spices, is an important ingredient in Chinese cooking, especially Cantonese and Szechuan. They are soft with a salty and pungent flavor, used to season steamed, braised and stir fried Chinese. In our county, we call it tausi.

I'll share some of my mom's recipe or should i say one of our country's known food menus which can be found in our local canteen or food centers:

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Sarciado Milkfish with Tausi

Ingredients
1 whole milkfish, cleaned, scaled and cut into 4-5 steaks (also best cook with Yellow Tail Fusilier if milkfish isn't available)
2/3 cup black beans, cooked
1 tomato, diced
1 onion, finely chopped
1 tsp fresh ginger, finely chopped
1 clove garlic, minced
1 cup water
vegetable oil
salt and pepper to taste

Procedure
1. Heat oil in a wide pan. Fry fish slices until lightly browned on both sides. Set aside.
2. In a skillet, heat oil. Saute onions and garlic until translucent. Add tomatoes. Continue to saute until tomatoes become tender. Add black beans.
3. Pour water in. Allow to simmer for around 2-4 minutes. Season with salt and pepper to taste.
4. Add the fried fish steaks. Cover and continue to simmer for 4-7 minutes, with the sauce slightly reduced.

TIPS:
1) If using fermented black beans, rinse before adding to tomato-onion mixture as they are usually packed in brine and thus salty.
2) I used the leftover bangus that were fried crispy but we are assuming in this recipe that freshly-fried fish is being used. Lightly brown fish only and do not cook through.

source: http://thecookmobile.com/bangus-sa-tausi-milkfish-with-black-beans/
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You may also like to try this one: cooked with pork spareribs
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Pork Spareribs With Tausi (Black Beans)

Ingredients:
1 k. pork spareribs, cut into serving pieces
1 small can black beans (tausi), drained and rinsed
1 medium size carrot, coarsely sliced
1 red bell pepper, cut into strips
1 thumb size ginger, grated
1/2 head garlic, minced
1/4 c. tomato sauce
1/2 c. soy sauce
1/4 c. cornstarch
1/2 tsp. chili powder
1 pc. star anise
sugar
salt
cooking oil

Cooking procedure:
In a frying pan fry pork spareribs in batches until color changes to golden brown and start to sizzle. In a sauce pan, put the fried pork spareribs and add enough water to cover the meat. Add in garlic, ginger, soy sauce, sugar, tomato sauce and star anise. Bring to a boil and simmer in low heat for 1-2 hours or until meat is tender. Remove all scum that rises to the surface. Watch the liquid level and add water if necessary. Add in 1/2 can of the tausi halfway and when pork is tender ready and liquid is just below the meat, add in the other half can of the tausi, 1/2 tsp. chili powder, season with salt and sugar to taste. Add in carrots and simmer for another 1-2 minutes. Thicken sauce with cornstarch diluted in 1/2 cup of water. Now add in bell pepper and cook for another minute or so. Serve hot with rice.
Source: http://overseaspinoycooking.blogspot.com/2007/10/pork-spareribs-with-tausi.html
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You may also like this one.. it is also good in crabs
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Ingredients

* 1 kilogram crabs
* 2 tbsp tausi fermented black beans
* 2 pieces long green chili, chopped
* 1 red bell pepper, cut into thin strips
* 4 cloves garlic, minced
* 1 ½ tbsp oyster sauce
* 1 ½ tsp soy sauce
* ½ tsp sesame oil
* 2 tsp shaoxing wine
* Pinch of ground white pepper
* 1 tbsp cornstarch
* ½ cup pork or chicken broth
* 3 cups cooking oil, for frying
* A few thick slices of ginger
* 1 tbsp shaoxing wine
* 3 tbsp pork or chicken broth
* 3 tbsp chopped green onion

How to make it
* Wash and clean the crabs well and cut each crab in half. Wash black beans three times with water then drain.
* In a small bowl, mash minced garlic and black beans into a paste. Set aside.
* In another small bowl, combine oyster sauce, soy sauce, sugar, sesame oil, 2 tsp Shaoxing wine, pinch of ground white pepper, cornstarch and ½ cup of broth. Mix well and set aside.
* Heat a wok over high heat for 1 minute. Add the cooking oil and heat it as well.
* Place the crabs and slices of ginger in hot oil and cook for 2 minutes, until the crabs are red and the meat white. Remove the crabs from the oil and set aside. Empty the oil into a bowl. Wipe off the wok and spatula with paper towels. Return 1 ½ tbsp of oil in a wok and heat over high heat for 20 seconds.
* Add the garlic/tausi paste and stir. When the garlic turns light brown, add chopped chili and strips of bell pepper and stir. Add the pre-cooked crabs and stir well and cook for about 30 seconds.
* Add 1 tbsp of Shaoxing wine, stir and cook for 1 minute. Add 3 tbsp of broth then stir and cook for 2 minutes.
* Make a well in the center of the mixture. Stir the sauce mixture, pour into the crabs, stir well and cook for 1 ½ minutes. Add 2 tbsp of chopped green onions. Mix well.
* When the sauce thickens and bubble, turn off the heat, transfer to a heated platter, sprinkle with remaining 1 tbsp chopped green onions on top.

source: http://www.grouprecipes.com/54492/crabs-with-tausi-in-oyster-sauce.html
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You'd have to be more specific to get an answer that might match up with what you're thinking about. Where are you, and in what context? I know of black beans from Puerto Rican and Mexican cooking.

Here's a link to a simple Puerto Rican black bean and rice recipe:
http://answers.yahoo.com/question/index?qid=20100419142519AAhTvok

http://www.holamun2.com/files/images/mun2-images/news/money/rice-and-beans.jpg

You'll also find another delicacy in PR is pigeon peas (gondules), a dark green kind of cross between a bean and a pea. Again, usually served in a rice dish. These are dishes that require some preparation time, to saute the sofrito (onion, peppers, garlic, seasoning), browning ingredients before adding rice and water and covering, and then letting it simmer slowly for a long time. The ideal finish is to have the rice fully cooked and a browned crisp crust of rice on the bottom of the pan (called pegau and is a delicacy in PR cooking).