What else to do with big pot of black beans?
I'm trying to get one more night out of them. They are somewhat soupy but not too wet. Thanks.
Puree them, cook them down, add spices and bits of ham/bacon, and maybe bits of vegetables (or puree the veg in), swirl in a dollop of sour cream or creme fraiche and voila, gourmet soup. This soup can also be frozen for later, once it's cooked a while.
Think Caribbean or Cuban, for a change from Mexican. Google "black bean soup."
Throw in some tomatoes, sauteed onions and garlic, and a quartered orange along with thyme and/or rosemary and parsley -- makes a great soup with some crusty bread or over rice.
One of my favorite simple Mexican dishes is enfriolades.
Same idea as enchiladas - instead you dip the lightly fried tortillas in the black bean puree, fold into quarters -plate- and then top with queso seco and maybe a little salsa (verde) or even nice scrambled eggs.
As it is a little messy, I reccomend eating with fork and knife. Incredibly earthy and satisfing.