I tried two recipes and they both worked out well, so my headline is a little misleading. But one was so much more tastily distinctive than the other that it's the winner.
The first one up was this recipe for "spicy" black beans and rice. I'd tried it before and didn't find it at all spicy, so this time around I doubled the spices. (Except for the onions. I left those the same.) When made that way, it is nice and spicy — for my taste, anyway. If you're not into spicy food, don't try this in your kitchen.
When combined with rice, though, that dish made for very dry eating. So I'm glad I dug up this one, which Anne also made. I used cayenne pepper instead of chili pepper and only went as hot as bell pepper in that part of the recipe, but the result was excellent — beans that went in cool and crisp and then left a nice spicy aftertaste in the back of my mouth. Highly recommended. And skip the rice.
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