Black beans from scatch

I like black beans cooked from scatch. So here is my way of making them.
I rinse and cover 8 ounces of beans with water and let them soak over night in a my copper bottomed 5 quart pan.
Then I boil the beans until they are soft. When the beans are cooled off I drain most of the water, but save a cup of liquid in case I have to add moisture.
I then mash the beans and add the following seasons to taste.
Cumin
Chili powder
Cayenne powder
Minced garlic
White diced onion (Optional if you do not want onion)
Salt
Pepper

I use the beans on tostado shells, or melt cheese over the beans.

When I was in Guatemala, I had a black bean soup that was delicious. This is done by draining as much liquid off to create the ratio of liquid to beans that you prefer. Then mix in the above seasonings & sour cream into the liquid. Sour cream thickens the liquid. Heat and serve.