Anonymous wrote:I have 2 main bean recipe loves. One is simple and minimally seasoned, and one is a little more fancy.

Go to a latin american grocery and find the small salvadoran red beans. They look like kidney beans, but are the size of black beans. I get the 20 oz bag, which makes more than dinner for my family of 4. I soak the beans overnight. In the morning, I drain them and move to a crockpot with 6 cups of fresh water. Set it on high for about 8 hours, and add about 1.5 tablespoons of salt about halfway through cooking. If you're going to be out of the day, you can add the salt at the beginning (or the end!) Sometimes I also add a dried chipotle chile or two midway through cooking.

I serve these very plain (but delicious) beans with rice and any of the following: corn tortillas, guac, hot sauce, salsa, sour cream, grated monterey jack, etc. The key to making these beans taste great is to add enough salt. They will still have way less salt than canned beans, if you're worried about salt intake.

Not the OP, but I love beans. Will be trying this. Sounds so simple.

Chipotle bean burger patties. You can get them at Costco.

I second hummus

Found this recipe and ever since we have given up on store bought hummus

http://allrecipes.com/recipe/hummus-iii/

BTW, you can try different variations in terms of the herbs and spices you add to the mix. We use oregano, basil, chilli flakes, etc depending on our mood. But there is no limit to the variations you can try. Also, read the comments by reviewers because they offer suggestions on what has worked for them.

We make it using a can of chick peas and it lasts us a week. Very healthy and tasty!

Hoummos!

OP here. Great ideas, I love the variety. Thanks!

I love a good classic like Boston Baked Beans.

Also, split pea soup and lentil soup are yummy.

I have 2 main bean recipe loves. One is simple and minimally seasoned, and one is a little more fancy.

Go to a latin american grocery and find the small salvadoran red beans. They look like kidney beans, but are the size of black beans. I get the 20 oz bag, which makes more than dinner for my family of 4. I soak the beans overnight. In the morning, I drain them and move to a crockpot with 6 cups of fresh water. Set it on high for about 8 hours, and add about 1.5 tablespoons of salt about halfway through cooking. If you're going to be out of the day, you can add the salt at the beginning (or the end!) Sometimes I also add a dried chipotle chile or two midway through cooking.

I serve these very plain (but delicious) beans with rice and any of the following: corn tortillas, guac, hot sauce, salsa, sour cream, grated monterey jack, etc. The key to making these beans taste great is to add enough salt. They will still have way less salt than canned beans, if you're worried about salt intake.

Bean idea #2:

Cook up a batch of black beans (I do it with the same process described above - soak overnight, then put in crockpot). Then sauté a mess of onions and garlic in a neutral oil. Add cumin and a canned chipotle chile or 2. Add beans and get everything nice and hot. Add some molasses. Turn off heat and add some frozen OJ concentrate or fresh orange juice. Process into a puree with a stick blender. Salt to taste. These taste so good. You can serve as an entree over rice, or as a dip with chips. Or use as enchilada filling or for tacos or whatever.

Good luck! My family loves beans and I hope yours does/will too.

Add some chickpeas to quinoa with some lime juice and fresh chopped tomatoes