This was my original intention, but I feared it would just extend the horror.
My second choice (gawd, I’m lazy…and a drunk) was, “Yeah, drunk eating fixes drunk cooking!” ALMOST tried it, but was too scared.
Certainly cinnamon is common enough ingredient in savory cooking, so you can find a place for these beans, if you really want to. (It may or may not be worth the effort, but you can easily use those beans if you really don’t want to waste anything.) Now, I have no idea how much cinnamon you’ve got in there and just how cinnamon-y the final dish is but cooking up something like has been suggested above (an Indian-style dish, a Cincinnati style chili, etc.) would be a good start. Just make a pot of whatever it is of your choosing. Best, find recipes that actually do contain cinnamon, and just leave out the cinnamon when making the base. Then, when that dish is done, slowly add a bit of the “ruined” beans, tasting as you go, and stop when you feel there’s enough cinnamon for your tastes. That’s it. Or, if you really want to be careful (in that you think you just might not like cinnamon at all in your beans), pour yourself out a single bowl of beans, and then add a teaspoon at a time and check to see if you like it first.
You might be able to get away with just adding more beans and more tomatoes, etc., to what you have already, but I have no idea just how strong your cinnamon beans are, so I would not advise that, lest you end up having to add so many beans and so many extra ingredients to dilute the cinnamon enough to get the beans to the spice levels you like. And then you have a giant pot of beans you have no space for.
The easiest and safest route is just to use the cinnamon beans as an ingredient to a dish where that flavor is appropriate. I don’t know if you are vegetarian, but you can start with something like this vegetarian Cincinnati chili and add the beans to taste (Cincinnati chili does not contain beans itself, but you can go for it.) Serve over spaghetti with plenty of shredded cheddar cheese (or not, if you’re vegan.) Or do something like a rajma (kidney bean) curry like this, skip the garam masal (or maybe add an extra half teaspoon of cumin and coriander each), and use the cinnamon beans in its place. Something like that.
Or, here’s an actual recipe for cinnamon beans that uses what I would consider a shit-ton of cinnamon. Maybe you can compare your original recipe to this one, and just adjust ingredients as appropriate. In that case, you may not have to make a whole new extra pot of beans (assuming you do end up liking that recipe for cinnamon beans. If you don’t think your palate would enjoy such a cinnamon-forward pot of beans, try one of the other suggestions where the cinnamon is more a background note.)