What can we cook with beans as vegetarians?

Pair beans with another substantial ingredient rather than treating them as a garnish. Rice, bulgur, potatoes, tortillas, pasta and bread add energy, while vegetables and greens provide texture and volume. For two people, roughly one to two cups of cooked beans is a useful starting point, adjusted for the rest of the meal and whether you want leftovers. A little fat, such as olive oil, avocado, cheese or yogurt, also makes a bean dish more satisfying.

Choose a dish where heat can be added at the table or mixed into individual portions. Bean and rice burritos, black bean quesadillas, hummus, bean salads and stuffed avocado all allow one person to use hot sauce, chilli or spiced salsa without changing the whole meal. For a shared pot such as chilli, keep the base mild and offer sliced chilli, cayenne or hot sauce separately. This is more reliable than trying to remove heat after it has cooked in.

Change both the bean and the format. Use a salad or hummus early in the week, then move to a crisp tortilla dish, patties, rice or a stew, so the texture does not stay the same. Cooked beans keep well in the refrigerator for several days, but dress salads close to serving and store crisp toppings separately. Reusing one batch of beans is efficient; repeating the same seasoning and softness is what makes the meals feel monotonous.