Once these are baked (pre-soaked the night before) I cool them. They are frozen for future meals. Some may end up in tonight's dinner. We are having a lot of fun searching out healthier meals using dry beans. We recently used the last of the black beans I had in the freezer.
Yesterday, we made Pumpkin Black Bean Soup, and found it delicious. It's got a spicy~sweet combo going on. We will be keeping that recipe. Although the recipe calls for canned tomatoes, I dumped in a quart sized bag of tomatoes I had frozen from last summer's garden. I skipped the sour cream, and heavy cream. I simply used 1 cup of organic milk. For the chicken broth, I found organic, free range chicken broth on clearance for $1.49 for 4 cups (or you could make your own).
Here are other recipes, either from magazines such as Clean Eating, or from on-line that we revamped with garden goodies (simply swap out store bought with home grown, and use baked dry beans):
Chicken Black Bean and Avocado Wraps (Clean Eating, nutrition)
Black Bean Pasta
Pumpkin Black Bean Soup
And don't forget you can add black beans to your egg dishes for breakfast too. Yum!
It was perfect for a cold day, along with the banana bread I baked up. Two loaves used up 6 rotten bananas, and my plan was to bake a third and freeze it. However, my large family has snagged most of the bread to pack in school lunches tomorrow.