Beans – Using Kombu Granules or Powder in Beans

This isn't the "quick" nor the healthy answer, but I personally do a twice-cooked system. I leave the juice from the can in the mix, and boil it down, which takes 15 minutes or so. Retaining the flavor of the canned fluid is essential, in my opinion.

Then I "fry" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour or so, stirring occasionally. Flavor is awesome. Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east.

Note that this method negates the need for lots of "mashing". So, if you're more looking for less effort, than necessarily for "quick".. this could be your answer :)

The traditional way to make beans is to wash them, soak them overnight, change the water and boil them for a few hours the next day. This obviously takes a long time and you have to plan ahead.

With the miracles of modern science there is a better way.

Using a pressure cooker raises the boiling point of the water and decreases the cooking time dramatically. Some recipes call for as little as 12 minutes of cooking time.

You can get electric pressure cookers that make this process very simple.

Your question "What are the ingredients required" suggest that you may be asking about some particular dish and not just beans? The ingredients in my beans are: beans, onion, and salt.