Tuesday’s Instant Pot Pinto Beans recipe always leaves me with leftovers. Now, I know some people are anti-leftover, but hear me out – leftover beans in the freezer are a fantastic thing.

I freeze leftover beans in 2-cup containers, sized to substitute for canned beans. Homemade beans taste so much better than canned beans, even after freezing. Especially the bean broth – the liquid in a can of beans is not great, and I usually rinse it off before cooking. Homemade bean broth is amazing, adding extra depth and flavor to recipes.

But, what do I do with the freezer beans? If I’m in a hurry, I’ll thaw them in the microwave and serve them as another batch of brothy beans. But, if I have a little time – and I don’t need much time – I’ll use them in my refried beans recipe, going straight to step 2 and frying the beans:

Throwback Recipe: Pressure Cooker Refried Pinto Beans

Recipe: Pressure Cooker Refried Pinto Beans – DadCooksDinner

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Instant Pot Pinto Beans – DadCooksDinner
Pressure Cooker Refried Black Beans – DadCooksDinner
Pressure Cooker Quick Chili with Canned Beans – DadCooksDinner
My other Pressure Cooker Recipes

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