Sure, chili is classic, but don’t stop there. Cold kidney beans rock in salads with a bright vinaigrette. Mashed with a fork, they make a killer veggie burger base. Or toss them with olive oil, lemon juice, and fresh herbs for a 5-minute side dish.
Honestly, I keep a container of cooked beans in the fridge all week. They’re my lazy dinner hero: heat them up, add any leftover veg, and call it a bowl. Done in 3 minutes.
