Soy sauce braised black beans (East Asian side dish, there’s other ingredients ofc)

Uhh that’s all I got but it’s delicious and you can very easily adjust recipe to your taste - make them sweet, super salty, spicy, soft, hard, whatever

I’ve posted this before but it’s my favorite:

Chickpea “tuna” salad/ garbanzo bean spread:

(1) 15oz can of chickpeas, drained and rinsed (I also take the skins off but that’s optional) (1) tbsp of Nutritional yeast (.5) tsp garlic powder (.5) tsp onion powder (.5) tsp salt (1) tbsp lemon juice (.5) tbsp dijon mustard (.25) cup of mayo (any mayo works) (1) nori sheet (seaweed adds a fishy flavor)

Instructions: smash everything together with a fork in a bowl until mixed or use a food processor/blender to puree, it should have the consistency of a cheese spread or dip. Serve on anything and keep refrigerated for up to 5 days

I’ve seen people use different seasoning in this one, it’s very versatile but my fave is the seaweed.

Pasta e ceci! It’s chickpeas and noodles and tomatoes mostly, you fry the chickpeas in a little oil, add tomatoes and spices/garlic/what you like while you boil the pasta, and mush the beans a little. Then add the noodles and cook them into the sauce for a bit before it’s ready. You can add cheese but it’s definitely not essential, hearty meal that keeps you full at pretty low cost per serving, depending on what you add.

Pasta e fågioli is really good. Substitute the sausage for some TVP and deodorised coconut oil (not extra virgin coconut oil) with a pinch of smoked paprika.

Channa masala is top-tier. You really want to get amchur for this to elevate the dish.

You can also make Mexican black beans super easily. Get your beans, rinse, throw into a pot with one or more halved onions and a few smashed garlic cloves. Add in generous amounts of cumin, dried chilli, oregano (Mexican oregano is worth it if you can find it), salt, pepper, broth or broth powder, smoked or sweet paprika, liquid smoke, chipotle in adobo, bay leaves etc. If you have some capsicum laying around you can cut it up and throw it in too. You want it to taste like a fairly strong flavoured soup that tastes distinctly like Mexican food.

Then the next step is to simmer the beans until they are tender. From there you can either scoop the beans out of the liquor for use in salads or wraps where you don’t want to drench the dish in liquid, or you can simmer it down, maybe throw in some tomato or tomato paste, and then smoosh a few beans and stir this well to thicken it up. You can then serve the beans with the liquor alongside rice or similar to do a burrito bowl sorta thing. You will want to remove the halved onion and the bashed garlic cloves though.

This is the kind of recipe where you can follow your heart. If you like a lot of onion you can throw more in or dice/grate it into the pot to avoid food waste. If you have some celery or carrot that you need to use, throw it in. There are really only three things to keep in mind with when you’re making this recipe:

• Don’t let the pot boil dry

• Be a bit sparing with salt, especially if you’re using commercial broth or broth powder because if you intend to simmer down the liquor as this will concentrate the salt

• You can add extra seasoning or spices at the end of the cooking process if the flavour is a bit lacking