These beans are easy to make and great for freezing. It's versatile enough to go into a variety of dishes. I like to experiment with whatever spices I have on hand so no two batches are ever quite the same. It's savory and satisfying, smoky, spicy, or whatever you want it to be. They can also be cooked in plain salted water if you're feeling too lazy or short on time. Eat them on toast, in a taco, as a side dish, mixed into rice, etc. Sometimes I add fresh diced garlic or chopped chili peppers if I'm feeling extra fancy.