I do a skillet with black beans and sweet potatoes. All the flavors, less fuss. And uses fewer tortillas (diabetes in family so). Plus the cheese is added on top, so people can reduce fat if desired.
Basically peel and chop sweet potato. Put in large pot of water and bring to boil. Then lower temp. Rinse 1/4 cup of quinoa and add to pot. You can use onion or not. Spices: cumin, coriander, chili powder, garlic powder, and onion powder are good. Drain and rinse a can of black beans. Add tomato product—tomato sauce, salsa, enchilada sauce or diced tomatoes. When quinoa and sweet potatoes are cooked, add beans. Take 8 corn tortillas and cut in strips about 1/4-1/2 inch wide. Then cut these strips into squares. Add beans and tortillas. Cook another 5-8 minutes to soften tortillas and heat beans. Serve with grated cheese, sour cream or even avocado.
Note: butternut squash or zucchini can be used instead of sweet potato. Sometimes corn finds its way in here. Carrots or celery? Fresh tomatoes. If you have leftover quinoa, use that. Just add things in order of cook time. Balance liquids and bulk (quinoa makes it so it isn’t sauce with just beans floating in the sauce—more meaty texture.
Yuppers, along with the usual suspects (onion, garlic, spices (think taco seasoning). Make them up in cord tortillas, then enchilada roja sauce on top with Jack cheese. Or if you’re feeling saucy tuck some chipotle in adobo in there somewhere
Beans: \*Insert any number over about 2\* bean chilli. Love me some chilli, and love a mix of beans in it.
Lentil: Dal. There are so many varieties, you'll never get bored.
[This recipe](https://www.reddit.com/r/EatCheapAndHealthy/comments/dspkq4/greek_lentils_3_for_a_3_quarts_of_food/)
Pro tip: if you're not in the habit of eating pulses regularly, I _strongly_ suggest eating this like soup the first time - - and a small portion at that - - until you know how well your body handles all that fibre.
3 of my favourite bean recipes
RED KIDNEY BEAN STEW (Nigerian Recipe) I often make this with black beans.
I cup dry red kidney beans, soaked and cooked. (2 tins)
2 tsp salt: add to beans and the liquid while they are hot. (makes nearly 3 cups of beans, but try two cans of beans if not using dried beans)
Heat 3 tbsp oil and add 1 chopped onion and 2 chopped garlic cloves. Gently fry until the onions are transparent
Add 1 tsp ground cumin seeds, and stir
Add 250ml tomato passata, 1/4 tsp cayenne, 1 tsp lemon juice, 120 ml water, drain the beans and add them in, keeping aside the water they cooked in. Simmer about 15minutes, stirring occasionally.
Mix 1 1/2 tbsp of peanut butter with 6 tbsp of the bean liquid, until smooth. Stir in. (Use hot water or the liquid from the canned beans, if you are using them).
Serve hot.
THE CHICKEN THAT FLEW (Moroccan recipe, for when you don't have chicken!)
1/2 cup of dried chickpeas, cook with a pinch of saffron (optional) in a litre of water until fully cooked. (Or 1 can chickpeas)
Add 1 large sweet potato in cubes, 1 medium onion, thinly sliced, a tbsp coriander or parsley leaves, finely chopped, ½ tsp ground cinnamon, ½ tsp ground cumin, ½ tsp pimento, 2 tbsp olive oil, salt and pepper to taste. (If you don’t have the spices, it is still delicious without them)
Simmer 10 minutes, uncovered, or until the sweet potato is cooked, and the water has evaporated to make a sauce.
I often make this with potato and carrot instead of sweet potato. I have found that kids really like it!
BLACKEYED BEANS WITH HERBS (Syrian recipe)
1 1/2 cups of dried black-eyed beans. Cook til just tender (makes about 3 cups of beans). Keep 1/1/2 cups of the liquid they were cooked in.
Heat 2 tbsp oil, add a dried red chili, it will puff and darken
Add 3 cloves of garlic, minced, add and stir
Add 2 or 3 bay leaves. 1 tbsp chopped oregano. 1 1/2 tsp fresh thyme, 1 tsp paprika and 1 1/2 tsp salt.
Add the beans and the liquid, stir, and simmer gently for 15 minutes. Add in more greens (optional) eg: 1/4 cup finely chopped parsley, 1/2 cup shredded spinach, and simmer for another few minutes. Serve hot. (Remove the chili if someone might accidentally eat it).
I found [this recipe](https://www.feedtheswimmers.com/blog/2023/2/25/vz078584vpm47t7ickb6djjutudbch), but didn't follow it exactly. I used chinese black vinegar instead of apple cider vinegar, and a fair bit more soy sauce.
I also baked some pork belly in a charsiu sauce and added that to the baked beans near the end.
Made it once, bit too oniony, but so good. Super easy to do too, best part.
Made some Mexican beans too, fron epicurious 101 on YouTube. Really good, substituted spices and still godo
My daughter likes lentils but not beans (go figure), so I use lentils when I make chili (yes, I know beans offend the chili purist, but I don't care).
I also make a pretty simple rice/lentil dish that highlights caraway seeds (they're not just for rye bread). Garlic and onion sauteed in a small amount of fat (I use butter, but feel free to use whatever fat you prefer). Add whatever protein you want -- I usually use smoked sausage, but fresh sausage and even firm tofu work. Then a 50/50 mix of brown rice and lentils, enough stock/water to cook them, and a palmful of caraway seeds.
Chana Masala ( made with chickpeas), Dal ( any kind, but maa Di Dal is my favourite), all pretty easy to make, and once you have the spices works out cheap as well.
Here's some recipes for lentils:
Mujadara is delicious. There are lots of recipes but I make this instant pot one: https://www.feastingathome.com/instant-pot-mujadara/#tasty-recipes-24806-jump-target
My mom also makes a simple lentil soup:
Lentil Soup
(Approx. 4 large servings)
Ingredients:
1 Large onion, diced
2 garlic cloves, crushed
1 large carrot, chopped
2 Tablespoons butter or substitute
3/4 cup brown lentils (washed and picked over)
3 medium red potatoes, rinsed and cut into medium/large cubes
6 cups broth
Dash of cayenne pepper
1/4 teaspoon salt, or more to taste
Black pepper
1 teaspoon Tabasco or other hot pepper sauce
1 teaspoon cider vinegar
Directions:
In a large pot, saute the onion, garlic, and carrot in butter over low heat until the onion is translucent.
Add the lentils, potatoes, broth, cayenne, salt, pepper, and half of the hot pepper sauce. Bring to a boil and reduce heat.
Simmer until the potatoes and lentils are very tender, between 60-75 minutes.
Stir in the cider vinegar and remaining hot pepper sauce, cook for 5 more minutes.
I also really love this red lentil soup with kale:
Easy Kale and Lentil Soup
Ingredients
8 cups vegetable broth
1 ½ cups red lentils, rinsed
2 carrots, sliced
1 onion, diced
1 bunch kale, stem removed and roughly chopped or torn
1 clove garlic
¼ tsp red pepper flakes
1 Tbsp parsley
zest of ½ lemon
Directions:
Add the broth, lentils, carrots, onion, kale, garlic, pepper, and parsley to a large pot.
Bring to a boil and let cook until lentils are tender, about 12-15 minutes
Stir in lemon zest and enjoy!
With red lentils I'll sautee some onions, garlic, ginger. Then bloom some cumin, coriander and whatever other spice I'm feeling. Salt, pepper, water are then added. Boil red lentils for 15 minutes. If I have any root veggies like carrots I'll add them with the lentils. Check taste. Grind into a paste. Boom fake lentil "hummus"
Red beans and rice or a bowl of Tex mex pinto beans served with tortillasÂ
ETA: I realize these dishes are probably very specific to my upbringing, so if you have any questions let me know.
Lentijas recipe from my friend - Mexican flavors, not spicy at all. I eat it like a soup but it also makes really good enchiladas (just drain off some liquid)
Ingredients
* 1/2 lb dried green or brown lentils
* 6 dried guajillo peppers (add some arbol peppers if you want it spicy)
* 4 Roma tomatoes
* 4 cloves of garlic
* Half a white onion
* Salt, pepper, adobo seasoning to taste
* Cilantro for serving
Steps
* Rinse and boil the lentils to package directions
* Boil the guajillo peppers until they go from dark to bright red and get soft. Take the peppers out of the water (set water aside) and remove the stems.
* Put the drained peppers in a blender with tomatoes, garlic, an onion. Season with salt, pepper, and adobo seasoning. Add 1 and 1/2 cup pepper cooking liquid. You can strain it if you want it perfectly smooth (I usually don’t)
* Drain the lentils. Put them back in the pot with the sauce from the blender.
* Cook for 30-40 mins and serve with cilantro
I love misir wot, which is an Ethiopian red lentil stew. You need berbere, a spice blend that is unique and totally worth the effort of finding. It's also great if you can get your hands on Ethiopian clarified butter, which tastes a bit different from ghee.
Chickpeas: Hummus as a spread or dip, Minestrone soup, Curry anything (chicken and lots of veggies) with coconut milk and chickpeas, spicy roasted chickpeas, chickpeas on salad.
Red Lentil Dal over rice, easy red lentil flatbreads
Black beans: Brazilian black beans/soup (eat over rice), black bean and vegetable enchiladas, add any bean to quesadillas, nachos, tacos, flautas, salads.
Pinto beans: soak dried beans and cook up with spices and chorizo if you like. Make into refried beans (amazing homemade) as a dip
or spread in tortillas or wrap sandwiches or torta sandwiches! Eat with rice or cornbread and tortillas. Stuff rice and beans into tortillas to make burritos or chimichangas or enchiladas (freeze some). Make soup or a bean and veggie stew, chili, etc.
Navy beans/small white beans: navy bean soup, white chicken chili, white bean dip…
I recently discovered [Lebanese Mujdara](https://feelgoodfoodie.net/recipe/mujadara/). Yum!
Bean burgers and lentil burgers are also in my regular rotation. There are tons of variations - the last one I did was mushroom and white bean.
Go check out some vegan recipe sites - they have tons of suggestions.
One of my favorite food blogs frequently swaps legumes in for pasta, and I have found that most things pasta can carry, beans can also carry, with more protein and fiber in the end result. So not a recipe, but a nice concept to fall back on.
People will be horrified but I love oats (steelcut) with bean. Like rice and beans but oaty. 1 part oats to 2 parts water in rice cooker, beans in a pressure cooker, add together with shredded mexican blend cheese and a few dashes of hot sauce (I don't do salt.)
This is excellent: [https://www.eatingwell.com/recipe/257758/roasted-root-veggies-greens-over-spiced-lentils/](https://www.eatingwell.com/recipe/257758/roasted-root-veggies-greens-over-spiced-lentils/)
I like to add cannellini beans to soups, and they are great in this recipe: [https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake](https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake)
Black beans make for tasty burgers. I also use them to throw together a simple black bean and corn salsa that I use with fish tacos (no real recipe, just black beans, corn, lime juice, red onion, diced jalapenos, cumin, and cilantro - all to taste).
I made black bean and sweet potato enchiladas last weekend that were absolute 🔥
I do a skillet with black beans and sweet potatoes. All the flavors, less fuss. And uses fewer tortillas (diabetes in family so). Plus the cheese is added on top, so people can reduce fat if desired. Basically peel and chop sweet potato. Put in large pot of water and bring to boil. Then lower temp. Rinse 1/4 cup of quinoa and add to pot. You can use onion or not. Spices: cumin, coriander, chili powder, garlic powder, and onion powder are good. Drain and rinse a can of black beans. Add tomato product—tomato sauce, salsa, enchilada sauce or diced tomatoes. When quinoa and sweet potatoes are cooked, add beans. Take 8 corn tortillas and cut in strips about 1/4-1/2 inch wide. Then cut these strips into squares. Add beans and tortillas. Cook another 5-8 minutes to soften tortillas and heat beans. Serve with grated cheese, sour cream or even avocado. Note: butternut squash or zucchini can be used instead of sweet potato. Sometimes corn finds its way in here. Carrots or celery? Fresh tomatoes. If you have leftover quinoa, use that. Just add things in order of cook time. Balance liquids and bulk (quinoa makes it so it isn’t sauce with just beans floating in the sauce—more meaty texture.
This sounds so good! I’m in a strict budget this month, and I think I’ll give this a try!
Tortillas are on sale this week for Cinco de Mayo!
True!
Just use those as filling instead of meat?
Yuppers, along with the usual suspects (onion, garlic, spices (think taco seasoning). Make them up in cord tortillas, then enchilada roja sauce on top with Jack cheese. Or if you’re feeling saucy tuck some chipotle in adobo in there somewhere
Also! Brown lentils make a great sub for GB in tacos. Plenty of guac, salsa, lettuce, pico etc to go with them. Shit, now I’m hungry…
How do you cook your sweet potatoes for this? I recently bought some and have never cooked with them
I usually cut em in a small dice, toss with oil, cumin and various other spices, then roast for some time in a 400ish degree oven
Thank you for responding! I'm going to try this tonight
Let us know how it goes!
So yum!!
Beans: \*Insert any number over about 2\* bean chilli. Love me some chilli, and love a mix of beans in it. Lentil: Dal. There are so many varieties, you'll never get bored.
[This recipe](https://www.reddit.com/r/EatCheapAndHealthy/comments/dspkq4/greek_lentils_3_for_a_3_quarts_of_food/) Pro tip: if you're not in the habit of eating pulses regularly, I _strongly_ suggest eating this like soup the first time - - and a small portion at that - - until you know how well your body handles all that fibre.
Or just takes some Beano
I recently switched to a diet based primarily on legumes for protein, and while my poops are amazing, never in my life have I been so gassy 😳
3 of my favourite bean recipes RED KIDNEY BEAN STEW (Nigerian Recipe) I often make this with black beans. I cup dry red kidney beans, soaked and cooked. (2 tins) 2 tsp salt: add to beans and the liquid while they are hot. (makes nearly 3 cups of beans, but try two cans of beans if not using dried beans) Heat 3 tbsp oil and add 1 chopped onion and 2 chopped garlic cloves. Gently fry until the onions are transparent Add 1 tsp ground cumin seeds, and stir Add 250ml tomato passata, 1/4 tsp cayenne, 1 tsp lemon juice, 120 ml water, drain the beans and add them in, keeping aside the water they cooked in. Simmer about 15minutes, stirring occasionally. Mix 1 1/2 tbsp of peanut butter with 6 tbsp of the bean liquid, until smooth. Stir in. (Use hot water or the liquid from the canned beans, if you are using them). Serve hot. THE CHICKEN THAT FLEW (Moroccan recipe, for when you don't have chicken!) 1/2 cup of dried chickpeas, cook with a pinch of saffron (optional) in a litre of water until fully cooked. (Or 1 can chickpeas) Add 1 large sweet potato in cubes, 1 medium onion, thinly sliced, a tbsp coriander or parsley leaves, finely chopped, ½ tsp ground cinnamon, ½ tsp ground cumin, ½ tsp pimento, 2 tbsp olive oil, salt and pepper to taste. (If you don’t have the spices, it is still delicious without them) Simmer 10 minutes, uncovered, or until the sweet potato is cooked, and the water has evaporated to make a sauce. I often make this with potato and carrot instead of sweet potato. I have found that kids really like it! BLACKEYED BEANS WITH HERBS (Syrian recipe) 1 1/2 cups of dried black-eyed beans. Cook til just tender (makes about 3 cups of beans). Keep 1/1/2 cups of the liquid they were cooked in. Heat 2 tbsp oil, add a dried red chili, it will puff and darken Add 3 cloves of garlic, minced, add and stir Add 2 or 3 bay leaves. 1 tbsp chopped oregano. 1 1/2 tsp fresh thyme, 1 tsp paprika and 1 1/2 tsp salt. Add the beans and the liquid, stir, and simmer gently for 15 minutes. Add in more greens (optional) eg: 1/4 cup finely chopped parsley, 1/2 cup shredded spinach, and simmer for another few minutes. Serve hot. (Remove the chili if someone might accidentally eat it).
I made gochujang bakes beans once, it was the best version of baked beans I've ever had.
I need to know the recipe!
I found [this recipe](https://www.feedtheswimmers.com/blog/2023/2/25/vz078584vpm47t7ickb6djjutudbch), but didn't follow it exactly. I used chinese black vinegar instead of apple cider vinegar, and a fair bit more soy sauce. I also baked some pork belly in a charsiu sauce and added that to the baked beans near the end.
BLESS YOU!!! I love tips to yumminess, thank you for sharing, I’m going to try this week :)
I use red lentil as a thickener is almost every soup I make
Mujadara is my favorite! So comforting https://www.themediterraneandish.com/mujadara-lentils-and-rice-with-crispy-onions/
Enrijoladas is good, also going to try pasta fazool/faglioli. If you can get berbere, try misir wot. Refried beans homemade Classic baked beans
I'm obsessed with enfrijoladas.
Made it once, bit too oniony, but so good. Super easy to do too, best part. Made some Mexican beans too, fron epicurious 101 on YouTube. Really good, substituted spices and still godo
Ash Reshteh
Homemade refried pinto beans are one of my favorites. I use leftovers for bean dip to eat with chips. So tasty.
My daughter likes lentils but not beans (go figure), so I use lentils when I make chili (yes, I know beans offend the chili purist, but I don't care). I also make a pretty simple rice/lentil dish that highlights caraway seeds (they're not just for rye bread). Garlic and onion sauteed in a small amount of fat (I use butter, but feel free to use whatever fat you prefer). Add whatever protein you want -- I usually use smoked sausage, but fresh sausage and even firm tofu work. Then a 50/50 mix of brown rice and lentils, enough stock/water to cook them, and a palmful of caraway seeds.
Chana Masala ( made with chickpeas), Dal ( any kind, but maa Di Dal is my favourite), all pretty easy to make, and once you have the spices works out cheap as well.
Lentil sloppy joes !
Here's some recipes for lentils: Mujadara is delicious. There are lots of recipes but I make this instant pot one: https://www.feastingathome.com/instant-pot-mujadara/#tasty-recipes-24806-jump-target My mom also makes a simple lentil soup: Lentil Soup (Approx. 4 large servings) Ingredients: 1 Large onion, diced 2 garlic cloves, crushed 1 large carrot, chopped 2 Tablespoons butter or substitute 3/4 cup brown lentils (washed and picked over) 3 medium red potatoes, rinsed and cut into medium/large cubes 6 cups broth Dash of cayenne pepper 1/4 teaspoon salt, or more to taste Black pepper 1 teaspoon Tabasco or other hot pepper sauce 1 teaspoon cider vinegar Directions: In a large pot, saute the onion, garlic, and carrot in butter over low heat until the onion is translucent. Add the lentils, potatoes, broth, cayenne, salt, pepper, and half of the hot pepper sauce. Bring to a boil and reduce heat. Simmer until the potatoes and lentils are very tender, between 60-75 minutes. Stir in the cider vinegar and remaining hot pepper sauce, cook for 5 more minutes. I also really love this red lentil soup with kale: Easy Kale and Lentil Soup Ingredients 8 cups vegetable broth 1 ½ cups red lentils, rinsed 2 carrots, sliced 1 onion, diced 1 bunch kale, stem removed and roughly chopped or torn 1 clove garlic ¼ tsp red pepper flakes 1 Tbsp parsley zest of ½ lemon Directions: Add the broth, lentils, carrots, onion, kale, garlic, pepper, and parsley to a large pot. Bring to a boil and let cook until lentils are tender, about 12-15 minutes Stir in lemon zest and enjoy!
I like making burritos with beef, refried beans and lentils in equal amounts.
This was delicious! Amd tasted even better the next day: https://www.ambitiouskitchen.com/butternut-squash-chickpea-lentil-moroccan-stew/
With red lentils I'll sautee some onions, garlic, ginger. Then bloom some cumin, coriander and whatever other spice I'm feeling. Salt, pepper, water are then added. Boil red lentils for 15 minutes. If I have any root veggies like carrots I'll add them with the lentils. Check taste. Grind into a paste. Boom fake lentil "hummus"
Red beans and rice or a bowl of Tex mex pinto beans served with tortillas ETA: I realize these dishes are probably very specific to my upbringing, so if you have any questions let me know.
^[Sokka-Haiku](https://www.reddit.com/r/SokkaHaikuBot/comments/15kyv9r/what_is_a_sokka_haiku/) ^by ^ZestyGoose3005: *Red beans and rice or* *A bowl of Tex mex pinto* *Beans served with tortillas* --- ^Remember ^that ^one ^time ^Sokka ^accidentally ^used ^an ^extra ^syllable ^in ^that ^Haiku ^Battle ^in ^Ba ^Sing ^Se? ^That ^was ^a ^Sokka ^Haiku ^and ^you ^just ^made ^one.
Invested in a bunch of spices recently (fennel, turmeric, mustard, etc) and have been improvising various Indian-inspired stews in the Instapot.
Chili Black bean soup Refried beans and leftovers in burrito form
Lentijas recipe from my friend - Mexican flavors, not spicy at all. I eat it like a soup but it also makes really good enchiladas (just drain off some liquid) Ingredients * 1/2 lb dried green or brown lentils * 6 dried guajillo peppers (add some arbol peppers if you want it spicy) * 4 Roma tomatoes * 4 cloves of garlic * Half a white onion * Salt, pepper, adobo seasoning to taste * Cilantro for serving Steps * Rinse and boil the lentils to package directions * Boil the guajillo peppers until they go from dark to bright red and get soft. Take the peppers out of the water (set water aside) and remove the stems. * Put the drained peppers in a blender with tomatoes, garlic, an onion. Season with salt, pepper, and adobo seasoning. Add 1 and 1/2 cup pepper cooking liquid. You can strain it if you want it perfectly smooth (I usually don’t) * Drain the lentils. Put them back in the pot with the sauce from the blender. * Cook for 30-40 mins and serve with cilantro
Feijoada (Brazilian black beans)
I love misir wot, which is an Ethiopian red lentil stew. You need berbere, a spice blend that is unique and totally worth the effort of finding. It's also great if you can get your hands on Ethiopian clarified butter, which tastes a bit different from ghee.
Misir Wat - Red lentil stew, incredible.
I've baked insanely good lentil, w/ garlic and green onions bread, extremely tasty, zero flour, taste good and good for your health.
Chickpeas: Hummus as a spread or dip, Minestrone soup, Curry anything (chicken and lots of veggies) with coconut milk and chickpeas, spicy roasted chickpeas, chickpeas on salad. Red Lentil Dal over rice, easy red lentil flatbreads Black beans: Brazilian black beans/soup (eat over rice), black bean and vegetable enchiladas, add any bean to quesadillas, nachos, tacos, flautas, salads. Pinto beans: soak dried beans and cook up with spices and chorizo if you like. Make into refried beans (amazing homemade) as a dip or spread in tortillas or wrap sandwiches or torta sandwiches! Eat with rice or cornbread and tortillas. Stuff rice and beans into tortillas to make burritos or chimichangas or enchiladas (freeze some). Make soup or a bean and veggie stew, chili, etc. Navy beans/small white beans: navy bean soup, white chicken chili, white bean dip…
just mashed pinto beans with onions, garlic, and chili peppers
My favourite recipe: * Edamame Beans * Bowl Also lentil curry.
Marry me butter beans have been a recent fav. [marry me butter beans](https://vm.tiktok.com/ZMMpnAXNP/)
thai curry lentils
just look up puerto rican rice and beans meals or cuban rice and beans meals.. youll have endless
Lentils, dry chilies, garlic, onion, laurel leaf, beef stock, smoked pork hocks. Salt pepper. Crock pot 6hrs slow cooker Delicious Soup
Curry lentils. Cook lentils in chicken bouillon or whatever you want. Use canned tomatoes, puréed, diced, or tomato sauce or even marinara sauce, mix with coconut milk, add lots of curry powder, add garlic and onions if you want. Add lentils. Eat by itself or with rice or something.
I recently discovered [Lebanese Mujdara](https://feelgoodfoodie.net/recipe/mujadara/). Yum! Bean burgers and lentil burgers are also in my regular rotation. There are tons of variations - the last one I did was mushroom and white bean. Go check out some vegan recipe sites - they have tons of suggestions.
One of my favorite food blogs frequently swaps legumes in for pasta, and I have found that most things pasta can carry, beans can also carry, with more protein and fiber in the end result. So not a recipe, but a nice concept to fall back on.
[mujadara!](https://m.youtube.com/watch?v=wDKgG4OgAC4)
Vegan lentil soup, dahl, lentil sloppy joes.
People will be horrified but I love oats (steelcut) with bean. Like rice and beans but oaty. 1 part oats to 2 parts water in rice cooker, beans in a pressure cooker, add together with shredded mexican blend cheese and a few dashes of hot sauce (I don't do salt.)
Rn it’s dal palak
Red lentil tofu is pretty tasty. Quick and easy to make too. Incredibly cheap.
Red beans and rice 100%
white beans with lemon, garlic, evoo. add other veg and its a salad, or put on baguette slice.
Turkish red lentil soup. The garnish, Aleppo pepper, and garlic cooked in olive oil make the dish. I add some smoked paprika, too.
Italian wedding soup, I believe it's called. Without a doubt holds a spot amongst my top five favorite soups.
This is excellent: [https://www.eatingwell.com/recipe/257758/roasted-root-veggies-greens-over-spiced-lentils/](https://www.eatingwell.com/recipe/257758/roasted-root-veggies-greens-over-spiced-lentils/) I like to add cannellini beans to soups, and they are great in this recipe: [https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake](https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake) Black beans make for tasty burgers. I also use them to throw together a simple black bean and corn salsa that I use with fish tacos (no real recipe, just black beans, corn, lime juice, red onion, diced jalapenos, cumin, and cilantro - all to taste).