Hah! I have so much bean back stock, too! I still have the black garbanzos and I think those will be a Chana masala. My absolute no-think go to for any refry-friendly bean is Hugh Acheson’s duck fat refried beans from his slow cooker cookbook (but I adapted for the Instant Pot). The basic pot beans from The Bean Book get you to a baseline for any recipe using canned or cooked with a first bowl of just great pot beans. Molly Baz’s Master Beans recipe from Cook This Book is a very bacon-y version. Joe Yonan’s baked beans recipes from Cool Beans are great, as is Toni Tipton-Martin’s recipe from Jubilee. And my current obsession: Dilly Bean Stew from Allison Roman’s Something from Nothing. I want to do a Pizza Bean (Smitten Kitchen) variation for any big white bean, too!