Posted Wednesday, February 13, 2013 at 4:47 PM
You're right - there are SO many new options.
Black beans for chili or bean patties - these are our go-to, we've usually got some on hand ready to go (we cook a big batch at once then use them as needed)
Small white beans - soups and BBQ baked beans, recipes where you don't want something as visual as black beans jumping out at you
chickpeas (garbanzos) - HUMMUS! we also make a chickpea salad that's akin to tuna or egg salad (a bit higher in fat with the faux mayo or other creamy mixer - mashed avocado works well in this as a mayo sub if it will be eaten quickly, otherwise the avocado browns) - the key to hummus is HOT beans, so if we've got some chickpeas that have cooled already, we'll make a "not-tuna" salad for wraps and salads. Just whir the beans a few times in a food pro until broken but not mushed, then add whatever you like for tuna salad (celery, mustard, mayo, pickle, onion, etc) and whir until combined.
We'll throw any beans we've got handy into a stir fry or with rice and veggies or beans & rice with tomato sauce and spices (can go Italian, Tex-Mex, Asian, etc).
Red lentil soup is one of my winter favs (who knew?! ) - red lentils get soft and creamy wherer the other types tend to hold onto more firmness when cooked. Lentils and rice together work well too.