I made these on the stove top to use in Kemp's Vegetarian Black Bean Soup With Sherry & Lime. I had to buck the directions and soaked the beans overnight. I've had issues with not soaking beans and did not want to risk it. I used 6 cups of water when cooking the beans instead of 8 since it seemed to be plenty. I waited to add the salt until the beans were soft. After the beans had cooked and cooled I added the ingredients under the Add When Reheating section, except substituting red wine vinegar for balsamic vinegar due to personal preference. I waffled on whether I should add them or not, but I thought if I didn't add them the beans would have less flavor. These beans were very well in Kemp's Vegetarian Black Bean Soup With Sherry & Lime and have the left overs frozen for later use. Thanks for sharing. Made for Spring PAC 2014.