If you’re like many of us, you may have overreacted a little bit in the beginning of quarantine, and are now facing a pantry overstocked with dry goods.

One of the fastest things to clear from grocery shelves in March was everyone’s favorite vegetarian protein source: canned beans.

They’re high in both protein and fiber, and have a shelf life to outlast the Coronavirus. So, if you’re looking to cook your canned beans but you’re tired of basic chili and bean salads, we have solutions for you.

Check out these three super simple recipes to switch up your bean routine and get something on your table in no time flat. These recipes all use canned beans, but of course dry beans are always an acceptable substitute.

Nonetheless, if you choose dry over canned, be sure to soak beans overnight and thoroughly rinse before cooking. This process will ensure they’re clean and easy to digest.

You’ll also notice that dried beans tend to have a rougher, sturdier texture. This quality will affect the texture of your dishes as well, unless you cook them thoroughly for up to two hours.

Tuscan Chickpea Soup

Serving Size: 2 people

Ingredients

• 3 cloves of garlic, minced
• 2 sprigs of fresh rosemary or 2 tablespoons of dried
• 2 cans garbanzo beans
• 4 cups chicken stock
• 2 tbsp olive oil, more for drizzling if desired
• Salt and pepper to taste

Directions

1. Sauté garlic and rosemary over medium heat until fragrant and cooked through, about 2 minutes.
2. Add chickpeas, chicken stock and a pinch of salt and pepper.
3. Simmer for about 15 minutes.
4. Remove sprigs of rosemary and blend together until you reach desired consistency
5. Serve with a drizzle of olive oil and garnish with cracked pepper and salt if needed.

Rustic Rice and Beans

Serving Size: 2 people

Ingredients

• 1 can of kidney beans
• 2 cups (cooked) rice pilaf
• vegetable stock (enough to cover other ingredients)
• 1 tsp garlic powder
• 1 medium red onion, diced
• 1 stalk of celery, diced
• 1 green bell pepper, diced
• 2 tbsp garlic habanero hot sauce (more or less to taste)
• salt and pepper to taste
• cilantro for garnish

Directions

1. Cook pilaf according to package directions, using vegetable stock in place of water.
2. While rice is cooking, sauté onion, celery, bell pepper and a pinch of salt in a skillet over medium heat until tender.
3. Add beans, garlic powder and hot sauce and allow to simmer until rice is done cooking.
4. Fold the rice mixture into the beans and garnish with cilantro.

Spinach Artichoke Dip

Serving Size: 4 people

Ingredients

• 1 can of white beans
• 1 cup of frozen artichoke hearts
• 1 cup of frozen spinach
• 1 tsp garlic powder
• 1 lemon
• fresh dill (optional)
• salt and pepper to taste

Directions

1. In a small amount of either water or oil, sauté artichoke hearts and spinach with garlic powder until cooked through.
2. Add white beans and a pinch of salt, mix thoroughly in a pan for about 30 seconds and remove from heat.
3. Add lemon juice and dill, if using cracked pepper, and salt to taste.
4. Roughly smash the mixture together using a fork or potato masher until you reach desired consistency.
5. Serve warm or cold with any chips, crackers or toasted baguette slices.