Last week I got inspired to use them but realized I hadn't copied down the original recipe. I did what everyone does; I googled a new recipe and this is what I found at Healthy Green Kitchen, a new foodie blog for me! Winnie at HGK credits Ree Drummond (do I even have to say it...Pioneer Woman) for her recipe. I made them and we've been eating them all week in different easy meals.
*4 slices organic uncured bacon, sliced into 1 inch pieces- optional; bacon lends a nice smoky saltiness but you can leave out for vegetarian beans
*1 teaspoon course sea salt or to taste
*1 teaspoon black pepper or to taste
*1 teaspoon garlic powder or to taste
*1 teaspoon chili powder or to taste
The first night we had them with brown rice, chopped tomatoes, a little curry sauce and whole wheat wraps. In the middle of the week I had them on top of a green salad while my children ate pasta. Last night I turned the last of them into my food processor with a little water, fresh squeezed lime juice and a few diced tomatoes with juice and created a refried bean consistency. We had soft shell small tacos using the beans as our base with freshly shredded mozzarella, avocado, tomatoes, and green lettuce from our co-op. The beans were delicious! My kids didn't even realize they were eating the leftover beans re-purposed!