13 wonderful ways to use canned beans

Yes, there's something beautiful in a pot of beans, simmering away: of spooning up its garlicky, brothy goodness, of stretching it all week, of feeling whole and useful and efficient. That's all wonderful. But when dinner needed to have happened five minutes ago, and you're looking for something to sustain you now this very second, it's time to whip out the handy can opener. Here are our 13 ways to transform canned beans into a proper dinner — one that just might be as good as that pot of long-simmered beans could've been.

Coconut-lime pork tacos with black beans and avocado by EmilyC

Heidi Swanson's chickpea stew with saffron, yogurt, and garlic by Genius Recipes

Vegan kale and white bean korma by Alexandra Dawson

White bean dip with fresh herbs by Gena Hamshaw

Tuxedo chili by TheRunawaySpoon

Pearl couscous with roasty roots, chickpeas, and pepitas by cristinasciarra

Moro's warm squash and chickpea salad with tahini by Genius Recipes

Chickpea, spinach, and chorizo frittata by Hadyourtea?

Tempeh chili by Gena Hamshaw

The Splendid Table's refried beans with cinnamon and clove by Genius Recipes

Red quinoa salad with spicy lime vinaigrette by Jillian Bernardini

Sweet potato chana masala by MrsWheelbarrow

Buffalo-style quinoa chili by Stacy McCann

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This article was originally published on Food52.com: 13 wondrous things to do with canned beans