as for the black beans...
so i just baked 3 cups of black beans on the tarts, i can't just put them back in the pantry half baked. soup! soaked them over night, simmered in stock with onion and bay leaf @5 hours, then added lots of diced scallions and smashed garlic, simmered another hour, ran about half of the soup thru blender until i got the desired consistency, then added a big tablespoon of a chipotle chili powder (from World Market) and a bag of frozen corn, simmered more and made rice.