USE THEM UP
Divide beans and the cooking liquid into small portions.
Refrigerate up to 5 days or freeze up to 6 months. Here are a few of Anna’s favorite ways to turn them into full meals.
Add cooked sweet peppers, onions, or poblano peppers to the mix. “I love the mild heat and bitterness of poblanos. I char the peppers a bit to soften them.”
“For a vegetarian option, I might add a little sweet potato with the beans.” She tosses 1-inch sweet potato rounds with oil, salt, pepper, and a little chile powder, then roasts them. Chop into small pieces before adding to quesadillas.
“If you have enough liquid, you don’t even need broth.” Using an immersion blender, she whirls the beans in their cooking liquid until smooth, then salts to taste. Top with a dollop of sour cream, diced red onion, and hot sauce.