I seriously use these spicy black beans for just about everything that calls for beans. For tacos, burritos, burrito bowls, to top rice, and as a side (and when I’m feeling less beany and more lentil-y, I use this chipotle rice and lentil mix). They’re easily freezable, easy to make, cheap as chips, and packed full of spicy flavour. You really can’t go wrong!
There are two ways I prepare the beans before the final spice-tomato mix simmer, but it depends on how you like to prepare beans and also how much time you have.
You can soak the regulation six hours or overnight, prior to simmering with the orange, onion, and garlic, or you can cook them the “lazy” way (which I do more often than not), which I found at Serious Eats: The Lazy Cook’s Black Beans. I love how Max describes how the slow simmer releases the starch to make the beans creamy without pre-soaking. I do find that the 1-2 hours he recommends is just not enough to make them truly meltingly soft, so I go for four hours when I can. The soaked beans will take a little less time.