PUTTING CANNED BEANS TO WORK
Canned beans are the perfect choice for last-minute soups or chilis because they require only a few minutes of simmering time in order to absorb the flavors in the pot.
RED BEAN AND RICE SOUP 
Cook 12 ounces coarsely chopped andouille sausage, 1 minced onion, 1 minced celery rib, 1 minced green bell pepper, and 2 tablespoons vegetable oil in Dutch oven over medium-high heat until lightly browned, 5 to 7 minutes. Add 3 minced garlic cloves and 1 tablespoon Cajun seasoning and cook for 30 seconds. Add 6 cups low-sodium chicken broth, 2 cans rinsed red kidney beans, and 2 cups cooked rice and simmer for 5 minutes. Season with salt and pepper to taste. Serves 6.
EASY 3-BEAN CHILI
Cook 1 minced onion and 3 tablespoons vegetable oil in Dutch oven over medium-high heat until softened, about 5 minutes. Add 3 tablespoons chili powder, 3 minced garlic cloves, and 2 teaspoons minced canned chipotle chile in adobo sauce and cook for 30 seconds. Add 1 (28-ounce) can diced tomatoes, 1 cup water, and 1 can each rinsed kidney beans, black beans, and pinto beans. Simmer until thickened, about 15 minutes. Add 2 tablespoons minced fresh cilantro and season with salt and pepper. Adjust consistency with water and serve with favorite chili toppings. Serves 4.
CAJUN BLACK-EYED PEA SOUP
Cook 6 ounces coarsely chopped andouille sausage, 1 minced onion, 1 minced celery rib, 1 minced carrot, and 1 tablespoon vegetable oil in Dutch oven over medium-high heat until lightly browned, 5 to 7 minutes. Add 6 minced garlic cloves and cook for 30 seconds. Add 7 cups low-sodium chicken broth and 2 cans rinsed black-eyed peas and bring to simmer. Add 12 cups loosely packed chopped collard green leaves, cover, and simmer until tender, about 15 minutes. Add ½ teaspoon hot sauce, season with salt and pepper to taste. Serves 6.
BBQ CHICKEN CHILI
Cook 1 minced onion and 2 tablespoons vegetable oil in Dutch oven over medium-high heat until softened, about 5 minutes. Add 2 tablespoons chili powder and 3 minced garlic cloves and cook for 30 seconds. Add 1 pound ground chicken and cook, breaking up meat, until no longer pink, about 3 minutes. Add 1 (28-ounce) can diced tomatoes, 1 can rinsed kidney beans, 1 cup water, and ½ cup barbecue sauce. Simmer until thickened, about 10 minutes. Add 2 tablespoons minced fresh cilantro and season with salt and pepper to taste. Adjust consistency with water and serve with favorite chili toppings. Serves 4.
TUSCAN WHITE BEAN SOUP
Cook 6 ounces chopped pancetta, 1 minced onion, 1 minced celery rib, 1 minced carrot, and 2 tablespoons olive oil in Dutch oven over medium-high heat until lightly browned, 5 to 7 minutes. Add 8 minced garlic cloves, ½ teaspoon minced fresh rosemary, and pinch red pepper flakes and cook for 30 seconds. Add 6 cups low-sodium chicken broth and 4 cans rinsed white beans and simmer for 5 minutes. Season with salt and pepper to taste. Serve with extra-virgin olive oil, grated Parmesan cheese, and Garlic Toasts. Serves 6.