I was talking to a friend who had some smoked black beans & rice at a restaurant down in Mexico while on vacation. I have smoked Cowboy beans in a big pan before - but thinking that I could: - buy the canned black beans, - drain all the liquid out, - pour them onto a perforated (fine) pizza screen and smoke them. My thought process is that they would absorb more smoke this way, and adding a little liquid afterward would re-hydrate them back to normal. Put them in chili, or mexican dishes Is my thought process sane, or do I need a vacation? Thought someone here may have tried it at one point in time. Thanks for any feedback.