Tofu (bean product tbf) -> fried or baked for most dishes, crumbled and refrigerated with mayo, dijon, and black salt for salads Red kidney beans -> simmered along with the rest of the ingredients in chili Garbanzo Beans/Chickpeas -> blended for hummus, same as kidney beans, but for curries and other South Asian dishes

If they are dried, soak it overnight and cook in on a preassure cooker. if they are fresh its easier to cook.

Lentils/split peas are super easy (and less flatulent!). 1 part lentils, 3-4 parts water or vegetable broth, simmer for 15-30 minutes (less for red lentils, more for split peas). Season to taste with salt/pepper, hot sauce, curry, or whatever else. Or saute up some onions and/or mushrooms in the pot first and then toss in the lentils and broth. Or shred in some kale/swisschard/cabbage/lettuce and eat beans & greens.

Soaked overnight and cooked the next afternoon while I'm finishing up work, since the texture of canned beans weirds me out a little. My favorite bean dish, which I just had tonight, is black beans + rice + onions + worcestershire sauce. During the cool seasons I make a lot of bean soups in the slow cooker, but currently it's "hoard the parmesan rinds in the freezer until it's soup season" season.