I just posted about beans! How funny. Well, I like Italian white beans for breakfast, quick-sauteed with a poached egg on top, and Tabasco on the side.

Please add email to your site so that more people can view your wonderful recipes...
Thanks!!!

Two words: pressure cooker.

Better than canned, quicker than stove-top simmered. Yum.

What klt108 said.

Oh, lordy, I eat beans several times a week, being a vegetarian, so I couldn't pick just a few. I'll try, though!

I used canned beans most of the time, because I can never plan in advance to soak and simmer, although I like to do that, too..

I recently thought of roasting big fat butter beans with sage. They turned out delicious! We ate them with greens and couscous...
http://outoftheordinaryfood.com/2013/03/10/sage-roasted-butter-beans-and-greens-with-raisins-and-pine-nuts/

Black beans are nice in empanadas, like these with potatoes, spinach and smoked gouda...
http://outoftheordinaryfood.com/2013/02/11/empanadas-with-potatoes-black-beans-spinach-and-smoked-gouda/

I like to make a sort of mince with black beans, bread crumbs and roasted mushrooms. You can use it to make burgers...
http://outoftheordinaryfood.com/2011/11/19/black-bean-burgers/

or little vegetarian "meat pies"
http://outoftheordinaryfood.com/2011/11/22/pie-mash-liquor-vegetarian-style/

I like white beans in stews, like this with red quinoa, chard and sweet potatoes
http://outoftheordinaryfood.com/2013/02/22/red-quinoa-with-chard-sweet-potatoes-and-white-beans/

and they add a creaminess to soups, like this with butternut squash and tarragon...
http://outoftheordinaryfood.com/2013/01/27/roasted-butternut-white-bean-soup/
and they make nice pies, like this with white beans, roasted mushrooms and spinach in a pecan-sage crust.
http://outoftheordinaryfood.com/?s=white+bean+pie&submit=Search

Red beans are nice in chili, like this with sweet potatoes, pumpkin ale and kale...
http://outoftheordinaryfood.com/?s=red+bean&submit=Search

I'd better stop. Don't even get me started on chickpeas, or pigeon peas, or lentils (french, red, moong...)

We eat Mexican for dinner pretty often during the week and I love this Mexican Salad with black beans, corn salad, avocado, and crab. The honey lime dressing is refreshing and this hearty salad makes a great lunch for the next day too. Bonus: it's gluten-free!

www.freshnessgf.com/mexican-salad/

We eat lots of meals in which beans play a starring role--mujeddera (lentils with rice), socca (crepes made from chickpea flour), chickpea curry, etc. Here are a few favorites:

--Hamim (essentially, Sephardic cholent): throw a bunch of beans into the slow cooker with some liquid (water, broth, whatever), maybe some diced tomatoes, salt, and spices: cumin, cinnamon, maybe a little spice or a bay leaf. Chop up some prunes or dates for sweetness. Finally, place a few uncooked eggs, still in their shells, in the mix. Cook on low for 6-8 hours. The eggs will turn creamy and brown (they're called huevos haminados) and are delicious mixed in with the stew.

--Saute chopped chard and red onions in olive oil. Splash some balsamic vinegar in and add salt. At the end, put in some white beans. Serve with rice or pasta.

--Make pureed parsnip soup. Puree white beans in instead of cream, yogurt, or other dairy. (This probably works with other creamy soups, I imagine.)

--Black bean, sweet potato, and kale soup

--Sambusak (little chickpea-filled hand pies, kind of like a samosa)--see the recipe in Joan Nathan's "Foods of Israel Today" for recipes. I like the easy olive oil dough and the Iraqi chickpea filling.

--Red lentil pate (from Peter Berley's cookbook)

Yum!

Fava beans season is coming! http://7th-taste.com/2011/05/16/egytian-style-falafel-made-with-fava-beans-spanish-dry-rose-wine/

I'm making tofu and black bean burritos with a quick coleslaw (really just shredded cabbage with a cumin vinegarette) tonight. We eat something similar probably weekly. I soak my beans overnight and just turn them on low/medium at around 4:30 and everything else comes together pretty quickly.

I've never really liked beans until the new farm I work at gave me some of their stash of heirloom beans. Man, they are amazing! I just ordered a bunch of bean varieties at nativeseed.org. I'm so excited to try them, and I know those wont get stolen from my community garden plot.

I love pasta e fagioli! My favorite version has Italian Sausage, green chilies, and spinach.
http://www.neighborfoodblog.com/2012/11/pasta-e-fagioli.html

I also like adding beans to chopped salads. They add great flavor and texture (not to mention protein!) A quick and easy substitute for a hard boiled egg.

I tried this recipe last night in order to use up some navy beans - http://recipes.sparkpeople.com/recipe-detail.asp?recipe=40065

I didn't have any fresh spinach on hand, so I dumped in some frozen green peas instead, but it still came together really well and tasted great. Beans are such a cheap, easy source of protein, so it's nice to have new ideas of what to do with them other than make soup. Good post!

I eat pretty much the same thing every day: brown rice topped with black beans sauteed with spinach, garlic and olive oil. I drizzle on some salsa verde for a bonus touch. Super easy, super cheap, super filling, and delicious.

This recent New York Times recipe is the best bean dish I've ever had. I rarely like beans and I make them grudgingly, but before we had finished off this big pot of beans, I was already thinking "What's the shortest time I can wait before making these again?"

http://www.nytimes.com/recipes/1014548/Red-Wine-Pinto-Beans-with-Smoky-Bacon.html