beans on toast
HTH
I have listed the ingredients as I am sure you can cook and do it without instructions
Ok I got excited and have listed stuff as well
Cous cous works well as it is quick and you can either cook the veg and beans you want to go with it or add them as a sort of salad - I tend to do the later and the cous cous is still warm so its not quite a proper salad- seeing as I have seen you chilli no point telling you what to do just add stuff you like.
I tend to add something to the couscous water to give some flavour - stock, veg bouillon, chilli sauce, sun dried tomatoes, lemon whatever you wish ..I assume you get the jist
You can do a sort of Moroccan chick pea stew
onions, garlic, peppers, courgette whatever and chick peas [ whatever else is to hand - i tend to add some greens but vegans need to] - you can mess about with stock levels to have either something quite dry or sloppy stew with dumplings...mmmmm dumplings - you can add herbs to dumplings and/or stuff them if you want to put in some effort
http://www.bbc.co.uk/food/recipes/chickpeastewwithtoma_73070
http://www.myrecipes.com/recipe/moroccan-chickpea-stew-10000001673009/
You can do red dragon pie instead of Cottage pie
http://www.eighth-day.co.uk/recipes/bredrago.htm
they have a few recipes here but vegan for non vegan grate some cheese on everything
refried beans - quick simple but needs some good sauce to make it taste of something [ bit bland IMHO but some like it and dead quick
http://whatscookingamerica.net/CynthiaPineda/Beans/RefriedBeans.htm
As others note getting seasonal veg this time of year you are going to roast a lot of veg and eat a lot of soups and stews with whatever beans you have to hand
Butter beans make some nice stuff
http://www.bbc.co.uk/food/recipes/search?keywords=butter+beans&x=19&y=8&diets=vegetarian
Made me realise I need to vary what I eat myself as i just make the same old stuff
3 medium-sized onions
3 large cloves garlic
3 tbsp olive oil
a few whole sprigs of thyme
2 bay leaves
2 x 400g cans of crushed tomatoes (or passata)
2 x 400g cans of butter beans
2 medium-sized whole chillies
2 tbsp black treacle
1 tbsp grain mustard
1 tbsp smooth French mustard
Peel and roughly chop the onions and the garlic, put them in a heavy-based casserole with the olive oil and leave over a moderate heat till they are soft. An occasional stir will prevent them from sticking to the pan.
Add the dried thyme and the bay leaves, the crushed tomato, 250ml of water and the drained beans, and then bring to the boil. Season with salt and black pepper, the two chillies, treacle and the mustards.
Partially cover with a lid and leave to simmer gently for 30 minutes or so – you want the sauce to thicken a little. Serve hot.