Canned beans are a pantry staple in my kitchen because they’re incredibly versatile, affordable, and quick to use. With just a few ingredients and a little creativity, I can whip up delicious meals in no time. One of my favorite go-to recipes is a simple bean salad. I drain and rinse a can of black beans or kidney beans, then mix them with diced tomatoes, red onion, cucumber, and a handful of cilantro. I drizzle the salad with olive oil, lime juice, and a pinch of salt and pepper for a refreshing, protein-packed dish perfect as a side or a light lunch.

Another quick recipe I often turn to is bean and cheese quesadillas. I spread a layer of refried beans or mashed black beans on a tortilla, top it with shredded cheese, and add any veggies I have on hand like bell peppers or onions. After folding the tortilla in half, I cook it on a skillet until golden brown and crispy on both sides. It’s a satisfying and easy meal that’s ready in under 10 minutes.

For a heartier option, I love making bean chili. I combine canned kidney beans, black beans, and diced tomatoes in a pot with chili powder, cumin, garlic, and onion. After simmering the mixture for about 20 minutes, I have a comforting and flavorful chili that pairs perfectly with cornbread or over rice. It’s filling, healthy, and full of bold flavors with minimal effort.

Canned beans also make for a quick and nutritious addition to pasta dishes. I toss white beans into a simple garlic and olive oil sauce with pasta for a protein boost, or mix chickpeas into a tomato-based sauce for extra texture and flavor. With canned beans, I can always create satisfying meals with whatever ingredients are available in my pantry!