Dried beans are the wunderkind of pantry staples. They keep forever, and when you cook up a big batch, you can eat some and stash the rest in the freezer (where they will keep forever yet again!).

Keep reading for recipes to cook up a big batch of beans and then use that batch to make 7 more meals below.

Different beans have different personalities, influenced by the region and cuisine they come from, so all beans are not interchangeable. For example, chickpeas (aka garbanzo beans) speak the Mediterranean language of parsley, lemon and olive oil, whereas black beans speak epazote and lime. When planning how to use a particular type of bean, you’ll want to incorporate its own personality and cultural influences into your plans. Be the bean, my friend.

But despite all their diversity, deep down, in their hearts, beans all know who they are. They’re beans: nourishing, versatile, hard-working, substantial and tasty. No matter what kind of beans you’ve got, they’ll be there for you when you need them. A cook’s best friend. True blue.

As an Arizona gal, I must admit that pinto beans are nearest and dearest to my heart. They are ubiquitous in both Mexican cuisine and cowboy cooking. Whether you’re serving tamales or rustlin’ up some grub around a campfire, pinto beans are likely to make an appearance.

I like to make a double (or triple!) batch, then use some of them in other cooking and freeze the rest for later. (Another thing about beans: they’re even better on Day 2. So they’re all about the leftovers. I’m so in love.)

Important note: Although all beans are not interchangeable, black beans and pinto beans actually are, for the most part! Black beans can be substituted in any recipe below. Just pay attention to the cooking time, since black beans are so much smaller, and will cook much faster than pinto beans.

Batch Cooking Day 1: A big pot of beans

First - and very important: you do not need to soak your beans! You can if you want to, no judgment here. But I never do. It takes time and planning, which I just about never seem to have. The soaking cuts a little time off the cooking, but you’ve just spent all that time soaking, so I honestly don’t understand how that’s a benefit! Whether you soak or not, the beans will be spending hours in liquid, so my approach is to simplify my life and just make the dang beans. (But you do you!)

Second - and equally as important: beans love salt! Don’t be shy. Using enough salt will help your beans achieve their full, flavorful potential. I’m not saying you should use enough to make them taste salty. (That would be too much, in my opinion.) I’m saying you should use enough to make them taste delicious. If they seem bland, they probably need more salt. So be bold.

I almost always make a double recipe, and sometimes make triple. Please be aware that beans require a LOT of water, so if you want to make big batches you’ll need a very big pot. Once my beans are cooked, we freeze some and use the rest in our cooking all week long. (I always think they’re going to last for at least a month, but around our house they never do.)

Dinner on Day 1:

A bowl of Mexican-Style Beans just as you see in the picture, with a few tortillas and salad or something on the side. Or if you want to get fancy, you could go for the Arizona pinto bean meal trifecta and serve this as a side with a nice grilled steak and a beer.

Day 2: Two New Meals

Breakfast on Day 2:

Use those tasty beans to make Huevos Rancheros. This recipe calls for homemade salsa, but if you’re not up for that, you can simplify the whole thing with good jarred salsa. Heaven either way.

Dinner on Day 2:

Cube up the leftover steak from last night and use it to turn your beans into soup. You can plan ahead for this dish by making sure your beans are plenty brothy on Day 1 (consult the main bean recipe for considerations of brothiness along with everything else).

Day 3: Refried

You can keep right along eating your beans in a bowl, just like you did on Day 1, or with eggs and salsa as you did on Day 2. But if you want to take things to another level, you can turn your beans into refried beans. They’re a great side dish on their own, and a super tasty dip for chips. But they’re also a handy ingredient for other recipes (below).

Day 4 and beyond…

You can freeze extra refried beans just as you did with the extra whole beans on Day 1. Or you can freeze some and cook with the rest. You can use them to make any of these:

Spices and ingredients to make these recipes: