Step 3: Dump and Heat
FInally, I just dumped in the canned beans (which I did rinse first - it's a personal choice for you), added some bouillon-seasoned water to cover the beans (about 2 cups), and scrounged up some leftover fresh herbs.
Cover and saute on LOW heat until your soup reaches the consistency you like. I prefer a stew that borders on a bowl of mushy beans :D
Salt and pepper to taste, and enjoy with some hearty bread for a great dinner on a cold night!