I can’t tell you how many times a year I take leftover beans and purée them with olive oil and herbs to make a dip, but it’s quite a few. Yet that’s only one of the possibilities these dishes present. In a way, they showcase legumes at their most luxurious — creamy, rich, and satisfying. In almost all of the recipes that follow you can use canned beans in a pinch, and for the most part the difference will be minimal.