If you are going to be crunched for time though I find it’s actually easier to soak them overnight and then they take less time to cook the day of.

I’ve heard that before on the pepper thing. I need to do some pepper testing I think :) Thanks for the comment!

I also wanted to respectfully point out that you are perpetuating two food myths in this recipe.
1. You need to soak dry beans. This does nothing more than reduce cooking time, and not by that much. The same effect can be achieved by bringing dry beans to a boil, setting them aside for an hour, draining them, and cooking them with fresh liquid. Or, for that matter, you could just slow simmer them for a very long time.
2. The heat from chiles is in the seeds. The heat from chiles comes primarily from capsaicin which is concentrated almost exclusively in the white ribs or placental structure of the chili. When you scrape out the seeds you remove heat by removing the connective tissue that contains the capsaicin. The seeds themselves have no inherent heat.

I just wanted to bring these things up because I feel like the perpetuation of these myths often makes cooking seem harder than it needs to be.

Thanks for the recipes, and good job on the blog.

These remind me of a black bean burger I got many years ago in Gainesville, FL. I had it right after a deposition for work and it totally erased all the bad stuff I just had to deal with because it was that good.