I love aduki beans they are so so good.

Grind tamari almonds (I use a magic bullet)

Add a can of stewed tomatoes (up to you if you drain or how much you drain)

Add basil and garlic (fresh or dried)

Blend

Stir into rinse and drained beans, then eat over top of pasta (I like it with rice/quoina anelli pasta)

My other favorite bean recipes are roasted tamari chickpeas, and pb chocolate chip hummus.

Cowgirl Hall of Fame Texas Caviar on Epicurious is so good. I could eat the whole thing for days. Served over greens or with Tostito scoops. Soooo yummy!

Catherine Newman's Dinner Beans. So simple and delicious because of the smoked paprika: https://benandbirdy.blogspot.com/2005/09/dinner-beans.html

Also her Chipotle-Lime Black Bean Salad: https://benandbirdy.blogspot.com/2015/07/chipotle-lime-black-bean-salad.html

beans beans the musical fruit..........

I make a quick salad with any veggies I have on hand, vinaigrette, and can of beans.
Currently it’s: chickpeas, tomatoes, cucumbers, grated carrots, green onions, and Good Seasonings Italian dressing. Sometimes eat it with fresh bread and butter.
Makes a super filling lunch.

Black Bean Enchiladas (it’s easy to modify recipe for the basic idea.)https://cookieandkate.com/vegetarian-enchiladas-recipe/
I also just doctor up Whole Foods black beans (there’s a can w/ mild spices), maybe add some pasta sauce or even a squeeze of ketchup, add some diced red bell peppers and/or spinach, and serve with buttermilk cornbread & a dollop of Greek yogurt.

Bean salad:

1 can each (all drained and rinsed): kidney beans, chickpeas, yellow wax beans, green beans

In saucepan, bring 3/4 cup sugar, 3/4 cup water, 3/4 cup white vinegar to a boil, stir until sugar is dissolved, and remove from heat. Pour over beans. Salt and pepper to taste. Add thinly sliced onion and green pepper. Chill a few hours and stir a few times.

White beans with greens and parmesan https://cooking.nytimes.com/recipes/1021902-braised-white-beans-and-greens-with-parmesan

Here is a copy and paste:
INGREDIENTS
Yield: 4 servings
¼cup olive oil
1small fennel bulb, trimmed, cored and small-diced
1small yellow onion, small-diced
2teaspoons minced fresh rosemary or thyme
5garlic cloves, minced
¼teaspoon red-pepper flakes, plus more to taste
1large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2(15-ounce) cans cannellini beans, rinsed
2cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
1tablespoon lemon juice
½cup shredded mozzarella (optional)
3tablespoons grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving

PREPARATION
Step 1
In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
Step 2
Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
Step 3
Add the white beans, broth and ¼ teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
Step 4
Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

Cheesy tikka masala bean bake:

https://thejamlab.co/2022/12/19/cheesy-tikka-masala-bean-bake/

Black beans:
https://damndelicious.net/2018/01/11/sheet-pan-cauliflower-nachos/

https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/

I also like cannellini beans, can of diced tomatoes, garlic, basal, red pepper flakes sautéed and then mixed with penne. Top with Parmesan.

I've been on a bean kick. Send me your favorite bean recipes! (Canned beans please. Yes I know it's easy to soak but I don't wanna)